Matcha-Crumble Pound Cake

I can feel that the 'Matcha Bug' is buzzing around me lately!  This Pound Cake caught my eye instantly as it is not just a normal pound cake but the Crumble on top makes me wanna go and try it out instantly!  Wow! The first try has been Mmmmmm YUMMY!  It just disappear in no time hehehe...

I bake another one the following week...

Ingredients:
Crumble Topping
1 1/4 tbsp matcha powder (sifted)
2 1/2 tbsp plain flour (sifted)
2 tbsp ground almond
1 1/2 tbsp unsalted butter, cubed and chilled
1 1/2 tbsp castor sugar

Pound Cake
150g unsalted butter, softened
125g castor sugar
2 tsp honey
2 eggs
2 tbsp matcha powder (sifted)
140g plain flour (sifted)
1/2 tsp baking powder (sifted)

Methods:

1. To make the crumble topping: In a bowl add matcha powder together with plain flour and almond flour, and mix to combine. Add cubed butter and sugar and combine with a pastry cutter.  When ingredients are blended, use fingertips to form a coarse crumble.  Cover with film wrap and chill in the fridge.
2. To make pound cake: Place butter in the bowl of a cake mixer and beat to a consistency of mayonnaise. Add sugar and honey, beating  until mixture turns pale.  Add eggs, one at a time, mixing well after each addition until batter turns pale once more.  Add the matcha powder, flour and baking powder which have been premixed earlier into the batter, in two or three batches, folding thoroughly with a rubber spatula after each addition.
3. Pour batter into a lined cake pan 21 x 10 x 6cm (with overhang on the sides for easy removal after the cake is baked) and even out the surface with a spatula and making a shallow slit lengthwise down the middle.
4. Remove crumble from refrigerator and distribute evenly over batter.  Bake in a preheated oven of 180 degree Celsius for 40 to 50 minutes.  Half way through baking, when the crumble begins to brown, tent cake with foil.
5. To test cake for doneness, a wooden skewer inserted will come out clean, take out of the oven and place on a wire rack.  Once the cake has slightly cool down, lift the overhang and place on the wire rack to let it cool completely.  
6. Once it is completely cool, remove the parchment paper and place it on a clean sheet of parchment paper, wrap and let it sit for a day to help the flavor mature.

I couldn't wait for the cake to be cut and serve, thus, immediately the next morning I have it for breakfast...

I adapted this yummylicious recipe from FUN! JAPAN with some amendments to suit my baking styles.