if you like marzipan as much as i do, stop what you are doing right now & make this autumn coffee cake! seriously, it is so good. it is loaded with almond, apples & matcha making for the perfect fall combination of flavours. it is best to use a crisp & firm apple so it doesn't get too mushy once it is baked into the batter. this pretty much holds true anytime you are baking with apples this season be it cake, pie or crips. for the matcha, i used aiya's culinary grade matcha powder which is the ultimate matcha powder for baking & cooking. the matcha comes through strong even when mixed with an equally strong flavour such as almond.
for some more matchay fall baking inspiration this thanksgiving weekend, check out my matcha pumpkin pie, glazed pumpkin matcha scones & pumpkin cream matcha. so many cozy goodies!
ingredients
- 1/2 cup unsalted butter, melted & cooled
- 2 teaspoons aiya’s culinary grade matcha powder
- 1 cup granulated sugar
- 2 large eggs, whisked
- 1 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3/4 cup all-purpose flour
- 3/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup whole milk
- 3 firm apples, peeled/cored/sliced
- sliced almonds, to garnish
- whipped cream, to serve
- powdered sugar, to garnish
directions
- preheat oven to 350(f) degrees. grease & flour an 9-inch round baking dish.
- in a large mixing bowl whisk together the butter & matcha powder until the matcha is fully dissolved.
- add the sugar, eggs, vanilla & almond extract. whisk until the yolks are pale & fluffy, about 2 minutes.
- sift in the flours, baking powder & salt until batter comes together. stir in the milk & fold in the sliced apples, leaving a few to scatter on the top.
- transfer to prepared baking dish. top with reserved apples & sliced almonds. bake until the center bounces back to touch, about 25 to 30 minutes.
- let cool completely before transferring to a serving plate. dust with powdered sugar & serve!
