Matcha · Baking

Matcha Red Bean Coffee Cake

This matcha red bean coffee cake is the kind of bake that looks impressive and tastes even more so. The base is a buttery, tender cake with ribbons of red bean paste layered through the middle and across the top, and a matcha streusel scattered generously over everything before it goes into the oven. The streusel bakes into golden, crumbly clusters that shatter satisfyingly with every bite. A drizzle of condensed milk over the top just before serving ties it all together in the most indulgent way. This is the coffee cake for people who want something that feels a little more special than the usual.

Ingredients

Matcha Streusel

• 100g unsalted butter, cold and cubed
• 100g granulated sugar
• 140g all-purpose flour
• 3g matcha powder

Red Bean Coffee Cake

• 150g unsalted butter, softened
• 200g granulated sugar
• 100g Greek yogurt or sour cream
• 1 tsp vanilla paste or extract
• 3 large eggs, room temperature
• 200g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 400g red bean paste

To Serve

• Condensed milk, for drizzling

Method

Red Bean Coffee Cake

1. 1Preheat the oven to 350°F and place a rack in the center. Grease a 9x9 square metal pan and line the bottom with parchment paper.
2. 2In a medium bowl, add the butter and sugar. Beat on high for 4 minutes, a full four minutes, until light and fluffy.
3. 3Add in the vanilla and Greek yogurt or sour cream and mix until combined.
4. 4Add in the eggs one at a time, mixing until fully combined each time.
5. 5Add in the flour, baking powder, and baking soda. Use a flat rubber spatula to fold the dry ingredients into the wet until completely mixed.

Matcha Streusel

1. 1In a medium bowl, add the butter, sugar, and matcha powder. Use your fingers to work it all together until combined.
2. 2Add in the flour and use your fingers to rub everything together into crumbly, clumpy pieces. You want some bigger chunks, so do not overwork it.

Assemble and Bake

1. 1Pour about half the cake batter into the pan and smooth it out with a mini offset spatula.
2. 2Dollop the red bean paste over the batter and gently spread it into an even layer, leaving a small border around the edges.
3. 3Spoon the remaining batter over the red bean layer and carefully spread it to cover. Dollop the remaining red bean paste over the batter and gently spread it into an even layer.
4. 4Scatter the matcha streusel evenly over the top.
5. 5Bake for 50 minutes until the streusel is set and the edges are golden. The center might not look completely done but it is, so do not overbake it.
6. 6Take the pan out and leave it to cool for at least 15 minutes before lifting the cake out using the parchment. Cut into any size you like, drizzle with condensed milk to serve, and store leftovers in an airtight container at room temperature.

Tips & Notes

Make sure all your ingredients are at room temperature before you start. When whipping the butter and sugar, make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. For the matcha streusel, make sure the butter is cold and chopped into smaller pieces so it is easier to work into the flour. You want some larger chunks in the streusel so resist the urge to overwork it.