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Strawberry Coffee Cake with Matcha Filling
Ingredients
  • Strawberry topping
  • ¾ cup (125g) strawberries, finely diced (about 6 to 8 medium berries)*
  • 3 tablespoons (37g) granulated sugar
  • note: resh strawberries are preferred; see “tips,” below for details on working with frozen berries.
  •  
  • Matcha filling
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons matcha powder*
  • note: ee “tips,” below.
  •  
  • Crumbs
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons (75g) granulated sugar
  • 2 tablespoons (14g) confectioners' sugar, sifted if lumpy
  • ¼ teaspoon table salt
  • 6 tablespoons (85g) unsalted butter, cut into ½" cubes; at room temperature
  • 1 teaspoon King Arthur Pure Vanilla Extract
  •  
  • Cake
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • ¾ cup (149g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon table salt
  • ½ teaspoon baking soda
  • 8 tablespoons (113g) unsalted butter, cut into ½" cubes; at room temperature
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 2 large eggs
  • 1 cup (227g) plain Greek yogurt or sour cream*
  • note: hole milk or full-fat yogurt (about 5% fat) preferred for the most tender cake.
  •  
  • Strawberry glaze (optional)
  • ¾ cup (85g) confectioners' sugar, sifted if lumpy
  • pinch of table salt
  • 1 tablespoon reserved strawberry juice*
  • 1 to 3 teaspoons water
  •  
  • Matcha glaze (optional)
  • ¾ cup (85g) confectioners' sugar, sifted if lumpy
  • pinch of table salt
  • ¼ teaspoon matcha powder
  • 1 tablespoon reserved strawberry juice*
  • 1 to 3 teaspoons water
  •  
  • note: he reservered strawberry juice is produced when making the topping (step 2).
Steps
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