Matcha Green Tea Crème Fraîche Bundt Cake
I Like Big Bundts 2013 - Day 12
Happy 11/12/13! In just a few short days, it'll be National Bundt Day! And I'm crazy enough to celebrate this November 15th food holiday. I seriously love the Bundt cake - it's the perfect baked good because you can eat it for breakfast, lunch and dinner...and at midnight.
If you make a Bundt, I'm doing a round up. Send me a photo and/or link to your blog and I'll be posting a listing like this
one. To encourage everyone to bake and gift treats to friends, family, and co-workers, I'll send you some homemade food gift tags too! Um, I can't give you a picture of one because I haven't made them yet...remember, this year's I Like Big Bundts is way disorganized. One of them will say
"I Like Big Bundts...and I Like You" - a perfect gift tag when presenting a Bundt!
And finally, if you bake a bundt, you'll be entered in a raffle for the cool new
Jubilee Bundt! (Note: Sorry, no buttons this year...last time, the mailing/postage was a fiasco so I'm moving to flat items that are easy to mail. I'll mail the gift tags anywhere, but the Bundt pan giveaway is only for U.S. addresses.)
When you make your Bundt (and post it if you have a blog), fill out this secure
ONLINE FORM and attach a photo! Deadline is November 23, 2013 so you can make the Bundt on the actual National Bundt Day 11/15/2013.
What's up today? A yummy Matcha Green Tea Bundt made with my favorite new ingredient crème fraîche!
Do you like Matcha or Green Tea flavor? I love it. Matcha is an intense green tea powder that is mostly used in Japanese Tea Ceremony. I can't drink the tea (too strong and bitter for me), but I love anything made with green tea flavor (ice cream, candies, cakes...)
I buy my Matcha powder at the Japanese store. Maeda-en now makes a "
Culinary Quality" matcha powder (about $7) that is less expensive than the "
Universal Quality" (about $11) and "
Ceremonial Quality" (I didn't even look at the price).
I made this in my
Fiesta Bundt Pan by Nordic Ware (I don't see it for sale on Amazon or Nordic Ware anymore) I think the outside looks like little trees, and the green tea's color makes it look very "tree-y" (yes, all this Bundt making is getting to me...)
To my friend in Los Angeles: Please come out to this very special and important bake sale:
Eat My Blog 5.0 - Benefit for the Philippine Red Cross & Victims of Typhoon Haiyan
When:
November 23, 2013 from 10 AM to 1 PM
Where: Cool Haus Pasadena
(59 E. Colorado Blvd., Pasadena, CA 91105)
Facebook event info
here or website
here. If you are in Los Angeles, please come with an empty stomach and a generous heart. The devastation in the Philippines is heartbreaking and we all need to do our best to help. I'll be bringing a sweet treat along with lots of other bloggers. If you can't come, please be sure to
donate generously to help those affected.
Are you ready for National Bundt Day? Hope so! See you tomorrow for another Bundt! - mary the food librarian
I Like Big Bundts 2013Day 11:
Triple Chocolate BundtDay 10:
Biscoff Speculoos Cookie Butter BundtDay 9:
Zucchini Bundt with Chocolate GanacheDay 7:
Cranberry Crème Fraîche BundtDay 6:
Banana Chocolate Chip BundtDay 5:
Lemon Poppy Seed BundtDay 4:
Moosewood's Fresh Apple Spice Bundt CakeDay 3:
Butterscotch Bundt CakeDay 2:
Ultimate Lemon Pound Cake BundtDay 1:
Orange Marmalade Jubilee BundtRecipe:
Matcha Green Tea Crème Fraîche Bundt CakeInspired by and Adapted from Manila's
Amazing Green Tea Cake (she uses sour cream and a bit less oil)
2 cups (280 grams) all-purpose flour
2 Tablespoon matcha green tea powder (I used
Maeda-en Culinary Quality Matcha powder)
2 teaspoons baking powder
1/2 teaspoon salt
7.5 ounce container crème fraîche
1 1/2 cups (300 grams) sugar
3 eggs, room temperature
1/2 cup olive oil (I used Trader Joe's Extra Virgin Olive Oil)
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Sift together the flour,
matcha powder, baking powder, and salt onto a piece of parchment or a small bowl. Set aside.
3. In a large bowl, whisk together the crème fraîche and sugar until blended. Add the eggs and whisk to combine. Add the olive oil and vanilla, and whisk to combine.
4. With a spatula, fold half the flour mixture into the liquid mixture until mostly blended. Add the remaining flour and fold just until combined. Don't overmix.
5. Pour into prepared Bundt pan.
6. Bake for 40-45 minutes until a wooden skewer inserted into the center comes out clean.
7. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto wire rack until completely cool.
8. Sift powder sugar on top of the cake and enjoy!
cookbook and uses 8 ounces of ginger. I peel my ginger by scraping the skin off with a spoon. I saw that on instagram (sorry, don't remember who posted it) and it totally works! I used my mini food processors to get the ginger pretty finely chopped.
