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Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries

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Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries

Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries

amanda

Equipment

  • Stand Mixer with Paddle Attachment (Batter Only)

  • Bundt Cake Pan

  • Digital Kitchen Scale

  • Silicone Baking Mat

  • Ginger Grater (Juicer)

  • Stainless Steel Mixing Bowls Set

  • Gourmet Spice Grinder (for Freshly Ground Spices)

  • Bundt Cake Stand or Plate Set (Optional but recommended)

  • Digital Food Thermometer

  • High-Speed Blender

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)

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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.
5

Instruction 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.
6

Instruction 6

Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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