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Hojicha 'Tea' Cake

Dana TeaChef Level 1

A nutty, buttery coffee cake delicately flavored with Hojicha Tea.

35 m 2


  • 6 T butter, softened and divided (2 T and 4 T)
  • 1/4 C canola oil (or other neutral oil)
  • 1C sugar
  • 2 T Hojicha tea concentrate (steep 1 tsp tea in 1 C nearly boiling water for 3 min. Strain. Boil tea over high heat until it is reduced by half)
  • 1 T vanilla extract
  • 1 tsp almond extract
  • 1 C sugar, divided (3/4 C and 1/4 C)
  • 1/3 C sour cream
  • 1 large egg
  • 3 T half and half
  • 1.5 T Hojicha tea, ground and sifted through a mesh strainer, divided (1 T and 1.5 tsp)
  • 1.5 C whole wheat flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 C sliced almonds, ground
  • 1/4 tsp cinnamon


In a large mixing bowl, whisk 2T butter, oil, 3/4 Csugar, tea concentrate, and extracts. Slowly add in 3/4 C sugar. Whisk until smooth. Add sour cream, egg, half and half and 1 T ground tea. Whisk until smooth. In a separate bowl, mix flour, soda and baking powder. Measure out 1 C of this mixture and mix it into the batter, just until smooth. Pour batter into an 8x8 or 9x9 pan that has been lightly greased. Add remaining ingredients to the remaining flour mixture to form a crumbly topping. Sprinkle this topping over the batter in the pan and lightly press into the batter. Bake in a pre-heated 350 degree oven for 20-25 min or until a toothpick inserted into the center comes out clean.

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