Crumb Ingredients: 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
Cake Ingredients: 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
Glaze Ingredients: 3/4 cup powdered sugar, 1 tablespoon whole milk
Crumb Instructions: Mix all ingredients in a small bowl until large crumbs form.
Cake Instructions: 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.
Glaze Instructions: Mix glaze ingredients together and drizzle over cooled cakes. Add more powdered sugar as needed to make the glaze a good consistency to drizzle.
RECIPE BY CUPCAKE PROJECT - SEE IT HERE