Switch the palette to suit the room. Your choice is saved locally.
Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9-inch cake pan, then line it with a piece of parchment paper cut to size.
In a medium bowl, whisk together the 2 cups unbleached flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon table salt.
In a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), cream the 1 cup granulated sugar and 1/2 cup butter on medium speed until the mixture is smooth and fluffy. Reduce the speed to low, then add the 3 large eggs one at a time, mixing until just combined.
Scrape down the sides of the bowl as needed, then add the 1 1/2 cups yogurt and 2 teaspoons vanilla extract, mixing until just incorporated.
Add the dry ingredients to the wet mixture and mix on low speed until just incorporated. Be careful not to overmix; stop as soon as no streaks of flour remain.
Set aside about 1/3 of the batter in a separate bowl. Stir the 2 tablespoons green tea powder into this smaller portion until it's evenly colored with no lumps.
Transfer the plain batter (the larger 2/3 portion) to the prepared cake pan, spreading it evenly. Drop spoonfuls of the green tea batter over the plain batter. Use a butter knife to gently swirl the two batters together, creating a marbled effect.
Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
