Matcha Peach Crumble Cake

Just one bite into this Matcha Peach Crumble Cake and you'll get a texture of buttery, crunchy, soft and gooey- all at once!

Makes 9-12 slices.

An original recipe prepared for us by Probably This.


    Matcha Peach Cake

    • 3 cups cake flour
    • 2 Tbsp Aiya Culinary Grade Matcha
    • 1 Tbsp baking powder
    • 1 tsp salt, divided in two
    • 1 cup granulated sugar, plus ¼ cup 
    • 1 cup (2 sticks) unsalted butter, softened and at room temperature
    • 3 large eggs
    • ½ Tbsp pure almond extract
    • ½ Tbsp pure vanilla extract
    • 1 cup full-fat yogurt
    • 5 ripe peaches, sliced into wedges


    • 1 ½ cups all-purpose flour
    • 1 cup raw sugar
    • ½ tsp salt
    • ¼ tsp cinnamon
    • ¼ tsp nutmeg
    • ½ tsp lemon zest
    • 1 ½ sticks cold butter, cut into ¼" cubes
    • ½ cup toasted whole pecans


      1. Preheat the oven to 350F. Toss peaches with ¼ cup sugar and ½ tsp salt and place in a colander either in the sink or over a mixing bowl, letting the excess liquid drip off while you prepare the rest of the cake. This step prevents the crumble from getting soggy when you bake it!
      2. Begin by making the crumb topping. In a food processor, combine the all-purpose flour, raw sugar, salt, cinnamon, nutmeg, and lemon zest and pulse to combine. Add the pecans and pulse a few times until they've gotten a bit chopped up, but they don't need to be fully broken down at this point.
      3. Add in your cubed butter and pulse repeatedly, scraping down the processor as needed, until you've got a crumbly moist mass. Remove from the food processor and place in a bowl. Let rest covered in the refrigerator while you prepare the rest of the cake.
      4. In a medium bowl, sift together the cake flour, Matcha, baking powder, and salt. Set aside.
      5. In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl with a hand-held mixer) cream the 2 sticks of butter and cup of granulated sugar on high speed for about 4 minutes, at which point it should be slightly fluffy.
      6. Reduce the speed to low and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Mix in the almond extract, vanilla extract, and sour cream. With the mixer still on low speed, add in the dry mix ½ cup at a time, waiting until each addition is incorporated before adding the next, scraping down the bowl with a rubber spatula as necessary.
      7. Pour the batter into your prepared pan and use a rubber spatula to smooth it all out. Layer the peaches in an even layer atop the batter, followed by the crumble topping. Bake for 50 minutes, until the crumble is golden brown and a toothpick comes out of the center clean. Top with vanilla ice cream and fresh peaches and enjoy!


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