Cinnamon Matcha Coffee Cake

Lazy Sundays are for coffee cakes - or shall we say, tea cakes- and lounging around. This super moist, super crumbly, melt-in-your-mouth Cinnamon Matcha Coffee Cake has just enough caffeine to kickstart your day!

Makes 1 loaf.

An original recipe prepared for us by Eat Cho Food.



    • ½ cup unsalted butter, softened
    • ¾ cup sugar
    • 2 large eggs
    • 2 cups all purpose Flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup sour cream

    Matcha Streusel


    1. Preheat oven to 350F. Spray a loaf pan with non-stick spray and line with parchment paper.
    2. Using a standmixer fitted with the whisk attachment, beat butter and sugar until light and fluffy, about 2 minutes. Add in eggs and beat for another minute until combined. You can also whisk vigorously by hand.
    3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
    4. Add dry ingredients to the butter mixture alternately with the sour cream, mixing after each addition. Cake batter will be thick and light.
    5. To make the streusel, combine all topping ingredients in a bowl and mix with a fork until crumbly.
    6. Spread half the cake batter into the loaf pan. Sprinkle half of the Matcha streusel topping over the cake batter. Spread the rest of the cake batter into the loaf pan and top with remaining Matcha streusel topping - it might look like a lot of streusel but you want to add all of it.
    7. Bake the coffee cake for 55 to 65 minutes. Test for doneness by inserting a toothpick into the center and checking if the toothpick comes out clean or with a few crumbs sticking to it.
    8. Remove the coffee cake from the oven. Allow the coffee cake to cool in the pan for 10 minutes then remove from the pan and allow to cool on a wire rack. Enjoy warm or allow to completely cool for later.

    Click below to purchase the Culinary Grade Matcha used in this recipe: