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Matcha Marble Pound Cake with Blackberry Brown Sugar Compote 

yield: 1 (9 x 5-inch) loaf pan


For the Matcha Marble Pound Cake

    (makes one 9 x 5-inch loaf pan)

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
    • 1 1/2 cups granulated sugar
    • 6 large eggs
    • 2 teaspoons matcha powder
    • 1 teaspoon pure vanilla extract

    For the Blackberry Brown Sugar Compote

      (makes around 1/2 cup)

      • 16 ounces fresh blackberries
      • 2 tablespoons brown sugar, tightly packed
      • 1 tablespoon fresh lemon juice
      • 2 teaspoons freshly grated lemon zest


      For the Matcha Marble Pound Cake

      • Preheat the oven to 375 (F) and prepare a 9 x 5-inch loaf pan by spraying generously with cooking spray.
      • In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Set aside.
      • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar. Beat on medium-high speed until light and fluffy, at least 5 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Lower the mixer speed to its lowest setting and add 6 eggs, one at a time, only adding the next egg after the first egg has been incorporated, scraping down the sides of the bowl as needed with a rubber spatula.
      • Once all the eggs have been incorporated, continue mixing at low speed and add the flour mixture (from the 2nd step), mixing until just combined — DO NOT OVERMIX. In fact, it's better to have a flour streak or two left in the batter at this stage, since you'll be mixing more ingredients in by hand shortly.
      • Divide the batter evenly between two bowls. In one bowl, add 2 teaspoons matcha powder; in the other, add 1 teaspoon pure vanilla extract. Use a rubber spatula to mix the ingredients into their respective batters.
      • Once the green tea and vanilla extract has been incorporated into the cake batter, spoon the batter into the prepared loaf pan, alternating scoops from the matcha batter and vanilla batter. To create marbling, run a table knife through the batter in a swirling motion — take care not to overmix or you'll end up with an all-matcha cake! Use an offset spatula to smooth the top of the batter.
      • Bake in the preheated oven for 55 to 60 minutes, or until the cake is golden and a skewer inserted in the center of the plan comes out clean. If the edges start to brown too quickly with the center remaining moist, cover the edges of the pan loosely while keeping the center of the cake exposed. Transfer the pan to a wire rack to cool, about 15 to 20 minutes, before turning out the cake into the rack to cool completely.

      For the Blackberry Brown Sugar Compote

      • In a small saucepan, combine 16 ounces fresh blackberries, 2 tablespoons brown sugar, and 1 tablespoon lemon juice and 2 teaspoons lemon zest. Cook over medium high heat, stirring occasionally, until the berries become soft and juicy, about 4 to 5 minutes. Remove from heat.