Ginger Sour Cream Bundt Cake W/Ginger-Infused Strawberries

Recipe by pamela t.
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Position rack in center of oven and preheat oven to 350°F.
  • Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.
  • Sprinkle turbinado sugar over butter in Bundt pan
  • Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside
  • In mixer, add 1 C softened butter, mix until smooth.
  • Add 2 C sugar, mix about 2 minutes.
  • Add eggs one at a time, mixing well in between each egg.
  • Beat in 1 large egg yolk and vanilla.
  • Add flour mixture in 3 additions.
  • Alternate flour with adding sour cream in 3 additions.
  • Mix in crystallized ginger.
  • Spread batter in pan, carefully avoiding mixing in sugar. You want the sugar to stay on the outside of the cake, not mix it with the batter.
  • Bake until light brown, about 55 minutes.
  • Transfer to rack, cool 15 minutes.
  • Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.
  • Place cake plate atop Bundt pan and turn over. The cake should fall onto the cake plate.
  • Cool completely.
  • For strawberries:
  • Combine ginger, water, sugar, and lemon juice in small saucepan.
  • Bring to a boil over medium high heat.
  • Boil until mixture is reduced, about 4 minutes.
  • Remove from heat, cool to room temperature.
  • Place hulled and cleaned strawberris into a medium bowl.
  • Strain ginger water and pour over the berries.
  • Cover and chill at least one hour.
  • Cut cake into slices, add berries with syrup.
  • Garnish with mint leaf.