Green Tea Bundt Cake
This cake is a favorite among my women’s church group. It’s not too sweet, has a really lovely green tea flavor and has a striking color and look to it. In addition, it’s very easy to throw together quickly (I made two bundt cakes on the same day in the same pan just so you know how much easier a bundt is) and the women love it. I know, because there isn’t any left. If you’re looking for something that is super sweet look elsewhere – this cake is about letting the green tea flavor sing with a subtle note of sweetness. (It is very similar in flavor to green tea ice cream.)
Makes a 10-inch bundt cake, serving 12 to 14
3 cups all-purpose flour
3 tablespoons matcha powder (available at your local Asian or Japanese Supermarket)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoon vanilla extract
1 cup sour cream
Powdered Sugar Topping
2 tablespoons powdered sugar
¼ teaspoon matcha powder
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, matcha powder, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla extract. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Scoop batter into pan and spread evenly with spatula.
Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Let cake cool.
After cake has cooled, put powdered sugar and matcha together into a sieve or strainer and dust the entire surface of the cake with the powder.