They say that you can’t judge a book by its cover, but don’t you do it anyway? A quick glance at a book cover can usually give you an idea about whether the book is a trashy romance novel, a classic, something the kids will love, or a cookbook that you have to own. Likewise, the vessel that you serve your dessert in will give people a clue about the type and caliber of treat they are in store for.
There is a time and place for brownies in throw-away foil pans and simple cakes in worn metal bakeware. However, I’ve come to love baking in dishes that are as special as the dessert that I’m serving inside. Doing so elevates the entire dessert experience.
Revol is a family business, 9 generations old, that has been making culinary porcelain since 1768. You see the quality of their products when you look at them, and you can feel how well made they are when you hold them. I’m slowly building up a collection of their pieces. I can’t get enough of them!
This turmeric latte coffee cake truly deserves a place in Revol’s lovely baking pieces.
The cake itself has a bold turmeric latte flavor. If you aren’t familiar with that flavor profile, I suggest you try a cup of turmeric latte first (I use Numi turmeric chai, but any ground turmeric chai would work). Turmeric latte has such a unique taste, which works wonderfully in a cake – especially when topped topped with big, buttery cardamom crumbs! (You guys know that I’m obsessed with crumbs on my cakes!)
I also love how mixing turmeric chai into coffee cake gives the cake such a bold yellow-orange color!
The recipe below yields a four inch round cake or two cakes made in small shallow baking dishes, like Revol’s round eared dish and individual rectangular roasting dish. You could also double it to make an eight inch cake; you will then need to adjust the baking time.
Turmeric Latte Cake with Cardamom Crumbs
A unique coffee cake with the flavors of turmeric and cardamom.
- 1/4 cup unsalted butter melted
- 10 tablespoons all-purpose flour this is the same as 1/2 cup + 2 tablespoons
- 2 tablespoons brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon ground cardamom
- 1/2 cup unsalted butter room temperature
- 6 tablespoons brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1/2 cup sour cream full-fat
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch salt
- 4 teaspoons turmeric chai powder
- 2 tablespoons whole milk
- 3/4 cup powdered sugar
- 1 tablespoon whole milk
Mix all ingredients in a small bowl until large crumbs form.
Preheat oven to 350 F.
Beat butter, brown sugar, and white sugar in a medium-sized mixing bowl until light and fluffy.
Beat in egg.
Beat in sour cream.
In a separate medium-sized mixing bowl, whisk together flour, baking powder, salt, and turmeric chai powder.
Add flour mixture to wet ingredients a little bit at a time until just combined.
Mix in milk.
Place the batter into a greased 4" round cake pan or two small greased vessels such as the Revol porcelain described in this post.
Top with the crumbs.
Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Mix glaze ingredients together and drizzle over cooled cakes. Add more powdered sugar as needed to make the glaze a good consistency to drizzle.
This recipe can be doubled for an 8" round cake. If you are doubling it, bake for 55 minutes or until a toothpick comes out clean.
This recipe was sponsored by Revol. If it isn’t obvious, I LOVE their products and I’m thrilled for the opportunity to work with them!