Matcha Green Tea Crème Fraîche Bundt Cake - I Like Big Bundts 2013 - Day 12

Tuesday, November 12, 2013

Matcha Green Tea Creme Fraiche Bundt
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!

Matcha Green Tea Creme Fraiche Bundt
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...)

Matcha Green Tea Creme Fraiche Bundt
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).

Matcha Green Tea Creme Fraiche Bundt
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...)

Matcha Green Tea Creme Fraiche Bundt

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.

Matcha Green Tea Creme Fraiche Bundt
Are you ready for National Bundt Day? Hope so! See you tomorrow for another Bundt! - mary the food librarian

I Like Big Bundts 2013
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Matcha Green Tea Creme Fraiche Bundt
Recipe: Matcha Green Tea Crème Fraîche Bundt Cake
Inspired 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!

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10 comments:

Mr. P said... [Reply to comment]

I love the colour of this, it makes the pan choice so appropriate.

I really want to come over to your house for some bundt cake! :)

Michelle Clausen said... [Reply to comment]

love love love this one! it's a bundt and matcha, double win!

Mavis said... [Reply to comment]

Gorgeous!!! Love this idea!

kirbie said... [Reply to comment]

As always, I want to make all your bundt cakes, but this one especially! Must buy some creme fraiche

Nutmeg Nanny said... [Reply to comment]

Oh wow, I would just LOVE to try this recipe :) it looks fantastic!

Pie Scientista said... [Reply to comment]

Thanks for posting the green tea you used, sometimes it is confusing which can be used for cooking if they don't explicitly say "culinary". About how much do you get from the 1 oz can? An ounce seems like a pretty small amount.

The Food Librarian said... [Reply to comment]

@Pie Scientista Dear Pie Scientista, The "culinary" version is the cheapest because they expect you to bake or cook with it and not drink it straight up. You can always use the expensive stuff (ceremonial matcha) but that is, well, expensive! :) I think there is about 5 tablespoons or so of Matcha powder in my little 1 ounce canister. By the way, inside the container is a sealed foil bag with the matcha powder - so it isn't as much as a bottle of baking soda. Know what I mean? Hope this helps. - mary the food librarian

Yukiko said... [Reply to comment]

Hi Mary! I'm planning to bake this for Christmas and was wondering how long does it keep well? Or can I freeze it? Thanks for your lovely blog :)

The Food Librarian said... [Reply to comment]

@Yukiko Hi Yukiko, Mine got eaten up on the day I made it (I brought it into work and we gobbled it up!) so I'm not sure how it keeps. You could probably freeze it as most cakes freeze well....but I can't guarantee anything. Happy Holidays!

Yukiko said... [Reply to comment]

Thanks! I'll try the freezing, as I don't have any time for baking next week. Happy Holidays to you too!

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