Matcha Coffee Cake with Pumpkin Butter Filling

Matcha Coffee Cake with Pumpkin Butter Filling

Disclosure: This post is sponsored by Aiya Matcha, an awesome premium matcha brand. All images and opinions expressed are solely my own. Thanks for supporting me and the brands that help make Jen’s Food Lab possible! 

Ingredients for the streusel

  • 2 tablespoons Aiya Culinary Grade Matcha
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (64g) all purpose flour
  • 3 tablespoons melted butter

Ingredients for the coffee cake

  • 6 tablespoons butter, softened
  • 1 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 2 1/2 (35g) brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons vanilla extract
  • 2 large eggs
  • 6 tablespoons (85g) sour cream
  • 1 cup milk
  • 2 tablespoons Aiya Culinary Grade Matcha
  • 1 3/4 cups (224g) all purpose flour

Ingredients for the filling

This recipe makes approximately 1 8×8 pan of coffee cake.

Instructions

  1. Preheat the oven to 350 degrees and grease the pan for your coffee cake.
  2. After, we’re going to start by making the streusel. In a bowl, add sugar, salt, flour, and matcha. Add the melted butter and stir to combine. Place in the refrigerator to chill.
  3. Now, let’s make the cake. In the bowl of a stand mixer, add butter, granulated sugar, brown sugar, and vanilla extract. Beat on high until smooth and creamy.
  4. Then, add eggs, sour cream, milk, and matcha. Mix again on medium speed until evenly combined.
  5. Add flour and mix again on medium speed until the batter is even and smooth.
  6. Now let’s make the filling. In a small bowl, add brown sugar and pumpkin butter. Mix until evenly combined.
  7. Take the streusel out of the refrigerator and use a fork to crumble it up.
  8. Let’s assemble the coffee cake. Pour half of the coffee cake batter into the greased pan. Then, split off chunks of the filling and sprinkle throughout the cake. Now, add the rest of the coffee cake batter on top. Finally, evenly sprinkle the crumbled streusel evenly on top.
  9. Bake for about 50 minutes or until a toothpick comes out clean and you’re done!

Matcha Coffee Cake with Pumpkin Butter Filling is a perfect fall dessert that you can have after dinner or as a sweet way to get the morning off to a good start. I love a good pumpkin themed fall dessert, but the matcha and pumpkin combination really takes the cake lol. The sweetness of the pumpkin filling is complemented by the matcha so well. Also, I love how crunchy the streusel is, but in contrast to the soft cake and gooey filling. Let me know in the comments below if you made this Matcha Coffee Cake with Pumpkin Butter Filling and how it went!

If you’d like to support me and my food journey, buy some of my cute Asian food inspired stickers! (More pricing options here.)

Jen’s Food Lab Combo Pack

Get the best of both worlds with two of each sticker! You’ll receive two Dim Sum Board stickers and two Asian FOOD stickers.

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