Breakfast cake. What an amazing thing. It may sound odd until you realize that basically every carb-heavy breakfast favorite we enjoy is also a dessert. Chocolate chip muffins, nutella croissants, and belgian waffles covered in whipped cream - I’m a big fan of all of that. So of course I made breakfast cake, hey at least this one has green tea and almond! The cake is dense and subtly sweet, with a wonderful brown sugar crunch from the almond crumble and just a hint of green tea flavor from the matcha. I’d recommend warming it up and spreading a little butter on top, or adding a dollop of greek yogurt and a drizzle of honey. If you want to serve it as a dessert, throw some whipped cream and fresh berries on top! Wrapped tightly in plastic wrap, it’ll stay fresh on the counter for up to four days, but will be at its peak in the first 24 hours. Enjoy!
Almond Matcha Breakfast Cake
prep time 20 minutes // cook time 1 hour // serves 6
- 3 T all-purpose flour
- 2 T brown sugar
- 2 T white sugar
- 1/4 t salt
- 1.5 t Aiya Cooking Grade Matcha
- 1 T unsalted melted butter
- 1/2 cup sliced almonds
- 2 c all-purpose flour
- 1.5 t baking powder
- 1/4 t salt
- 1 stick unsalted butter, softened
- 1/4 lb almond paste at room temperature
- 1 c granulated sugar
- 2 eggs
- 1 t vanilla extract
- 1/2 t almond extract
- 3/4 c whole fat plain yogurt
- 2 t Aiya Cooking Grade Matcha
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- For the crumble: In a medium bowl, stir together the flour, both sugars, matcha, and salt. Whisk in the melted butter. Add the almonds and toss it all together. Set aside.
- To prepare the cake batter, first whisk together the flour, salt, matcha, and baking powder in a large bowl. Set aside.
- In the bowl of an electric mixer, beat the butter and almond paste for about two minutes, until smooth. Add the sugar and beat to combine. Add the eggs, vanilla, and almond extract and beat until blended. Scrape down the bowl and add half the flour and beat to combine. Add the yogurt and beat again. Finish with the flour and beat just until it's all incorporated.
- Pour the batter into the prepared pan and top with the crumble topping. Bake for 45 to 55 minutes until the top is slightly cracked and a toothpick comes out clean. Let cool on a wire rack before serving.