Name: Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries
Yield: Makes 12 to 14 servings
Ingredients: Softened butter (for brushing pan); 1/2 cup raw sugar*; 2 1/4 cups all purpose flour; 4 teaspoons ground ginger; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups sugar; 4 large eggs; 1 large egg yolk; 2 teaspoons vanilla extract; 1 cup sour cream; 1 cup chopped crystallized ginger; 1 2-inch piece fresh ginger, peeled, very thinly sliced; 2/3 cup water; 1/2 cup sugar; 2 teaspoons fresh lemon juice; 2 quarts fresh strawberries, hulled, halved (about 8 cups); Sliced fresh mint leaves (optional)

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Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused StrawberriesPatricia Heal

Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hit to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust.

Recipe information

Yield
Makes 12 to 14 servings

Ingredients

Softened butter (for brushing pan)

1/2 cup raw sugar*

2 1/4 cups all purpose flour

4 teaspoons ground ginger

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs

1 large egg yolk

2 teaspoons vanilla extract

1 cup sour cream

1 cup chopped crystallized ginger

Ginger-Infused strawberries:

1 2-inch piece fresh ginger, peeled, very thinly sliced

2/3 cup water

1/2 cup sugar

2 teaspoons fresh lemon juice

2 quarts fresh strawberries, hulled, halved (about 8 cups)

Sliced fresh mint leaves (optional)

Preparation

For cake:
Step 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.
Step 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.
Step 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.
For ginger-infused strawberries:
Step 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.
Step 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.
Step 6
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

TagsCake Dessert Ginger Herbs & Spices Sour Cream Dairy Strawberry Berry Fruit Nut Free Make Ahead Baking Electric Mixer Stand Mixer Bon Appétit

Recipe information

Ingredients

Ginger-Infused strawberries:

Preparation

For cake:

Step 1

Step 2

Step 3

For ginger-infused strawberries:

Step 4

Step 5

Step 6

Recipe notes