Brown Butter Matcha Coffee Cake

• Flour½ cup (65 g)
• Brown sugar¼ cup (50 g)
• Matcha powder1 teaspoon (2 g)
• Butter3 tablespoons (42 g), melted

• Powdered sugar½ cup (60 g)
• Maple Syrup1 tablespoon (20 g)
• Salt¼ teaspoon (1.5 g)
• Milk1 teaspoon (5 g)

In a small saucepan, melt the butter over medium-low heat. Let the butter continue to lightly simmer until it’s a deep golden brown. Let this cool to room temperature before using for the batter.

Preheat the oven to 350°F (175°C). Line the cake pan with parchment paper.

In a bowl, whisk butter, sugar, eggs, milk, and vanilla until smooth. Add in flour, baking powder, salt, and matcha. Mix until just combined. Spread the batter evenly into the pan.

For the streusel: mix flour, sugar, matcha, and melted butter until crumbly. Sprinkle evenly over the batter.

Bake for 35–40 minutes until the top is set and golden. Once this is done baking, let the cake cool to room temperature. For the glaze, whisk together the maple syrup, powdered sugar, milk, and salt until well combined. Drizzle the glaze to on top of the cooled down coffee cake.