Ingredients for Ginger Sour Cream Bundt Cake W Ginger Infused Strawberries
- Ginger Sour Cream Bundt Cake (final product)
- 1 cup (2 sticks) softened unsalted butter
- null (not found in recipe instructions)
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) softened unsalted butter
- 2 cups granulated sugar (for cake batter); 1/2 cup granulated sugar (for ginger syrup)
- 4 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup crystallized ginger
- 1/4 cup thinly sliced fresh ginger
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 pint hulled and sliced strawberries
- fresh mint leaves (optional, for garnish)
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How to Make Ginger Sour Cream Bundt Cake W Ginger Infused Strawberries
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 large egg yolk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in 1/2 cup crystallized ginger.
- Pour batter into the prepared bundt pan. Do not mix in any excess sugar from greasing pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- **For the Ginger-Infused Strawberries:** In a small saucepan, combine 1/2 cup water, 1/2 cup granulated sugar, 1/4 cup thinly sliced fresh ginger, and 1 tablespoon lemon juice.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 4 minutes, or until slightly thickened.
- Remove from heat and let cool completely. Strain the ginger syrup into a bowl.
- Add 1 pint hulled and sliced strawberries to the bowl with the ginger syrup. Gently toss to coat.
- Cover and chill for at least 1 hour.
- Once the cake is completely cool, slice and serve with the ginger-infused strawberries. Garnish with fresh mint leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
186g
Fat
70g
Carbs
23g
