There’s a not-so-secret rule in our family that you don’t mention the word “turmeric” around my dad unless you want to start a somewhat lengthy, although educational, conversation about the many benefits of the super-powered root. For this reason, I found it only fitting to bake a turmeric-ladened cake in a pan he gave me for my birthday as its inaugural bake.
This not-too-sweet pound cake contains a increasingly popular turmeric-based beverage mix called Golden Milk. Typically whisked into steamed animal or alternative milks, it has a number of valuable health properties as well as delicious flavor and beautiful color. I decided to use it here for flavor more than its health benefits (this is cake after-all…). The turmeric shines brighter in color than taste, however its low-profile earthy notes mixed with vanilla give your taste buds a magical reminder of coconut. The additional mix of cinnamon, cardamom, ginger, and black pepper give warmth to the overall flavor, rounding out the sweetness.
Included is a recipe for homemade Golden Milk Powder and a quick how-to for making yourself a beverage if you feel so inclined! You can also substitute your favorite store-bought powder in the cake recipe if you’d prefer.
GOLDEN MILK POUND CAKE
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 tablespoons Golden Milk Powder (recipe below)
3/4 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs at room temperature
1 teaspoon vanilla extract
1 cup full-fat yogurt or sour cream
1 1/4 cups powdered sugar
2 tablespoons milk or cream
Ground cinnamon
Preheat oven to 325º. Spray a 15-cup Bundt pan with baking spray. (I personally love to use the Sprouts Grapeseed Oil spray.)
Whisk together flour, salt, baking soda, and Golden Milk Powder.
Beat butter on medium speed until smooth. Add sugar and continue beating until fluffy, about 3 minutes. Add eggs, one at a time, fully incorporating each before adding the next. Beat in vanilla.
Turn mixer speed to low. Add one third flour mixture, mixing just until incorporated. Add half of yogurt until just incorporated. Repeat with remaining flour and yogurt, ending with flour. (Be sure to scrape the sides of the bowl as needed.) Transfer the batter to your greased pan.
Bake on the middle oven rack for 1 hour and 15 minutes or until a wooden pick inserted in the center of the cake comes out clean. (The top will crack and the crack should look mostly dry.) Cool on a wire rack for 15 minutes. Carefully flip the cake pan upside down on the rack to remove cake. Let cool completely.
Whisk together powdered sugar and milk. (Add more milk for a thinner glaze.) Drizzle cooled cake with glaze before serving and sprinkle with cinnamon for a bit of extra spice.
Golden Milk Powder
Makes about 1/3 cup
2 tablespoons turmeric powder
2 tablespoons ground Vietnamese cinnamon
1 1/2 tablespoons ground ginger
1 tablespoon ground cardamom
1 teaspoon ground black pepper
Mix all spices together and store in an airtight jar in the pantry.
To make a golden milk latte: Heat 8-ounces desired milk until steaming. Whisk in 1 teaspoon Golden Milk Powder (or more to taste) until spices are fully incorporated. Sweeten to taste. Enjoy immediately.
