Matcha · Baking

Matcha Red Bean Coffee Cake

Red bean and matcha is a combination I grew up with in Malaysia in all kinds of forms, from bakery buns to ice cream to drinks. Putting them both into a coffee cake felt like a natural next step. The matcha streusel on top is the part I was most excited about when I first made this, and it delivered. It goes slightly crispy on the outside and stays sandy and buttery underneath. The ribbons of red bean paste through the layers keep the whole thing from being too sweet. I always drizzle the condensed milk more generously than the recipe suggests.

Ingredients

Matcha Streusel

Red Bean Coffee Cake

To Serve

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.