Did you know that peach emojis on social media are how all the cool kids are referring to butts? Like, instead of saying "hot butt," you'd put a peach emoji and a flames emoji or like a water splashing emoji. It's really really weird for a few reasons but mostly because why a peach? Isn't that weird? Is it because they are juicy and round? If so, I'm still confused because A LOT of things are juicy and round and aren't being used to mean "butt." Why don't we refer to plums as butts? Why not gum balls for butts that are a bit more sturdy? What's with the whole peach thing? Do you have any answers for me because I've obviously got a lot of questions about this topic and I'm also confused as to why peaches can refer to actual real life butts, but butts can't refer to actual real life peaches. Like what if I had titled this post "Matcha Butt Crumble Cake."

Matcha. Butt. Crumble. Cake.

Honestly it would probably get more clicks than the current title but for all the wrong reasons! BUTT ANYWAY. This cake. It's the best. Sometimes I wish that was adequate enough to convince people that a dessert I've made is really really good, but with all the amazing desserts floating around on the internet, sometimes ya gotta be a bit more specific, so how about this...

This cake is:

Filled with baked peach and matcha flavor(!!)
Green(!!!)
Buttery, crunchy, soft, and gooey - all at once!
HUGE
Not filled with butts
Made even more super amazing with tips from this awesome guide to making a crumble topping

I'd love to recommend that you make this cake for your next backyard party or family picnic but who even has those? I'm honestly not sure that I've ever even really had a backyard party where I've been like, "and I've just whipped up a little something!" and everyone is all, "Oh, Beau, how do you DO IT?!" Maybe that'll be a thing for 2017? Instead, I'm probably going to eat this crumble while Matt ignores me for Pokemon Go and Fox gives me that how dare you not give me a bite look. What. A. Life!!!! Check out this recipe below made with Aiya Matcha to reach your own matcha-peach-crumble enlightenment!

Matcha Peach Crumble Cake

prep time: 30 minutes // cook time: 50 minutes // makes 12 - 16 pieces

3 cups cake flour
2 tablespoons Aiya Cooking Grade Matcha
1 tablespoon baking powder
1 teaspoon salt, divided in two
1 cup granulated sugar + 1/4 cup
1 cup (2 sticks) unsalted butter, softened and at room temperature
3 large eggs
1/2 tablespoon pure almond extract
1/2 tablespoon pure vanilla extract
1 cup full-fat yogurt
5 ripe peaches, sliced into wedges

for the crumble

1 1/2 cups all-purpose flour
1 cup raw sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon lemon zest
1 1/2 sticks cold butter, cut into 1/4" cubes
1/2 cup toasted whole pecans

Preheat the oven to 350 degrees. Toss peaches with 1/4 cup sugar and 1/2 teaspoon salt and place in a colander either in the sink or over a mixing bowl, letting the excess liquid drip off while you prepare the rest of the cake. This steps presents the crumble from getting soggy when you bake it!
Begin by making the crumb topping. In a food processor, combine the AP flour, raw sugar, salt, cinnamon, nutmeg, and lemon zest and pulse to combine. Add the pecans and pulse a few times util they've gotten a bit chopped up, they don't need to be fully broken down at this point.
Add in your cubed butter and pulse repeatedly, scraping down the processor as needed, until you've got a crumbly moist mass. Remove from the food processor and place in a bowl. Let rest covered in the refrigerator while you prepare the rest of the cake.
In a medium bowl, sift together the cake flour, matcha, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl with a hand-held mixer) cream the 2 sticks of butter and cup of granulated sugar on high speed for about 4 minutes, at which point it should be slightly fluffy.
Reduce the speed to low and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Mix in the almond extract, vanilla extract, and sour cream. With the mixer still on low speed, add in the dry mix 1/2 cup at a time, waiting until each addition is incorporated before adding the next, scraping down the bowl with a rubber spatula as necessary.
Pour the batter into your prepared pan and use a rubber spatula to smooth it all out. Layer the peaches in an even layer atop the batter, followed by the crumble topping. Bake for 50 minutes, until the crumble is golden brown and a toothpick comes out of the center clean. Top with vanilla ice cream and fresh peaches and enjoy!

Thanks so much, Aiya Matcha, for sponsoring this post. As forever and always, all opinions are our own.