High Altitude Matcha Loaf Cake
This subtly flavored matcha loaf cake is moist and dense, baked in a fluted loaf pan, and sprinkled with matcha sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Fluted Loaf Pan (6 cup capacity / can also just use a standard 9x5 loaf pan)
Ingredients
Cake
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup full fat sour cream, buttermilk or kefir
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp matcha powder
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp poppy seeds, optional
Topping
- 1 ½ tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- ½ tsp matcha powder
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the 6-cup fluted loaf pan thoroughly with non-stick baking spray.If you don't have a fluted loaf pan, you can also just use a standard 9x5 inch loaf pan.
- Using an electric mixer (hand held or stand mixer), beat the sugar and butter on medium speed for 4 minutes, until fluffy.
- Scrape down the bowl and add the eggs, one at a time, beating each for 30 seconds before adding the next. Add the vanilla and the sour cream, beating until well combined.
- Separately, sift together the flour, matcha powder, baking powder, salt and poppy seeds. Add the dry ingredients to the batter, and mix for about 15 seconds on medium low speed, until smooth. The batter will be thick.
- Spread the batter into the prepared pan. Bang the pan firmly on the counter to settle the batter into all the grooves of the fluted loaf pan.
- Bake the cake for about 45-50 minutes, until a toothpick or cake tester inserted in the center comes out clean, and the top of the cake springs back when gently touched.
- Set the pan on a cooling rack to cool for 15 minutes. Then invert the cake onto the cooling rack and remove the pan.
Topping
- While the cake is warm, lightly brush the crust with the 1 1/2 tbsp melted butter.
- In a small bowl, combine the 1 tbsp sugar with 1/2 tsp matcha powder, and sprinkle over the cake.
- Serve warm or at room temperature.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
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