Matcha Marble Loaf with Maple Cinnamon Whipped Cream

This simple loaf puts a playful twist (or should I say swirl) on a classic pound cake. The beautiful contrast of the light vanilla cake with the bright matcha swirls is finished with a cloud of maple cinnamon whipped cream.

The matcha brings depth without bitterness, creating a soft and earthy flavor. The maple adds warmth without overpowering, creating a mellow sweetness. It’s subtle and just different enough to feel special.

Ingredients:

• ½ cup melted coconut oil

• ¾ cup Sunnymede maple syrup

• ½ tsp salt

• ½ tsp baking powder

• ¼ tsp baking soda

• 3 eggs + 1 yolk

• ½ cup Greek yogurt

• 1 tsp vanilla

• 1 cup all-purpose flour

Matcha Swirl:

• 1 tbsp matcha

• 1 tbsp hot water

Maple Cinnamon Whipped Cream:

• 1 cup heavy whipping cream

• 2-3 tbsp maple syrup

• ¼ cup powdered sugar

• 1 tsp cinnamon

Recipe:

1. Preheat your oven to 325°F and grease a loaf pan and line it with parchment paper.

2. In a large bowl, combine the melted coconut oil and Sunnymede maple syrup until smooth. Add the eggs and yolk, yogurt, and vanilla, whisking well.

3. Sprinkle in the salt, baking powder, and baking soda. Gently fold in the flour until just combined — don’t overmix.

4. In a separate, smaller bowl, whisk the matcha with hot (not boiling) water until smooth and lump-free. Scoop about ⅓ of the batter into another bowl and stir in the matcha mixture.

5. Alternate spoonfuls of plain and matcha batter into your loaf pan. Use a knife to gently swirl once or twice — less is more here.

6. Bake for 50–60 minutes, or until a toothpick comes out clean. If the top browns too quickly, cover loosely with foil.

7. While the loaf is cooling, prepare the whipped cream topping by placing a mixing bowl and whisk attachment in the freezer for 10 minutes to chill.

8. Once chilled, pour the heavy cream into the bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

9. Slowly add the maple syrup, powdered sugar, and cinnamon, and continue beating on high speed until stiff peaks form. Be careful not to overmix as the whipped cream can become too firm.

10. Once light and fluffy, spoon dollops of whipped cream onto the matcha loaf. Spread evenly with your spatula until the entire top of the cake is covered. Sprinkle with a dusting of cinnamon.

11. Slice and enjoy!

Baker’s Notes:

• If you have leftover whipped cream, you can freeze it in dollops for later! Simply pipe or spoon individual dollops (rosettes, stars, or simple mounds) onto a tray lined with parchment paper. Put the tray in the freezer for 3-4 hours, or until completely solid. Then, transfer the frozen dollops to a freezer-safe bag or airtight container, using wax paper between layers. They will store for up to 1 month, making them perfect for adding to hot drinks. Pop one into your coffee or hot cocoa for immediate creaminess!