Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries
A rich and moist Bundt cake featuring both ground and crystallized ginger, served with fresh strawberries soaked in a homemade ginger syrup. The cake combines the warmth of ginger with tangy sour cream for a sophisticated dessert.
Ingredients
- •2 tablespoons Softened butter
- •½ cup raw sugar
- •2¼ cups all purpose flour
- •4 teaspoons ground ginger
- •2 teaspoons baking powder
- •½ teaspoon salt
- •1 cup unsalted butter
- •2 cups sugar
- •4 whole large eggs
- •1 whole large egg yolk
- •2 teaspoons vanilla extract
- •1 cup sour cream
- •1 cup chopped crystallized ginger
- •1 piece fresh ginger
- •⅔ cup water
- •½ cup sugar
- •2 teaspoons fresh lemon juice
- •2 quarts fresh strawberries
- •¼ cup fresh mint leaves
Cooking Instructions
- 1.
Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
10 min
- 2.
Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
15 min
- 3.
Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
70 min
- 4.
Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD: Can be made 2 days ahead. Cover and chill.
20 min
- 5.
Place berries in medium bowl. Strain ginger syrup. Pour over berries and toss. Cover; chill at least 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled. Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.
60 min
- 6.
Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
