Golden Milk/Turmeric Latte flavors in cake form! A smooth and creamy loaf cake with mellow notes of turmeric, ginger, and cinnamon, just sweet enough for dessert or accompanied with a cup of strong tea or coffee.
Preheat oven to 350°. Line a 9x5 loaf pan with parchment paper.
In a measuring cup, mix milk and apple cider vinegar, stir, and set aside for about 5 minutes. (see note)
In a small pan, melt 1 tbs butter over medium heat. Once melted, add turmeric, ginger, cinnamon, black pepper, and nutmeg. Stir and heat until combined with butter and spices are fragrant, about 30 seconds to 1 minute.
Add milk and vinegar mixture and whisk together until milk is well blended with spices; milk should be warm to touch and slightly steaming, but not too hot. This should take about 1 to 1 1/2 minutes. Set aside to cool.
In a medium bowl, mix together flour, cornstarch, baking powder, baking soda, and salt.
In another larger bowl, cream together butter and sugar until light and fluffy. (see note)
Add cooled milk mixture to creamed butter and sugar. Mix until combined.
Slowly add flour mixture to wet mixture, stirring until combined and there are no visible flour lumps.
Pour into prepared loaf pan. Bake for 55 - 60 minutes, until toothpick inserted into center comes out clean.
Let cool completely before slicing. If desired, make a quick water icing glaze to top loaf. (see note)
- This creates a kind of curdled buttermilk! Great for vegan biscuits too.
-Super important that your butter is room temperature for this step, in order to cream + fluff by hand! I usually use a fork, and it takes about 2-3 minutes.
-Quick Water Icing Glaze: Take 3/4 cup powdered sugar, add a scant 1 - 2 tbs cold water. Mix until lumps are dissolved. Start with less water, then slowly add just a small amount until icing reaches desired thickness. You want it to be fairly thick, but pourable. Drizzle or pour over top of cooled cake. Let sit at room temperature until glaze dries.