Double Ginger Sour Cream Bundt Cake With Ginger Infused Strawberries Bon Appétit Recipes

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GINGER SOUR CREAM BUNDT CAKE W/GINGER-INFUSED STRAWBERRIES



Ginger Sour Cream Bundt Cake W/Ginger-Infused Strawberries image

Make and share this Ginger Sour Cream Bundt Cake W/Ginger-Infused Strawberries recipe from Food.com.

Provided by pamela t.

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 20

cake
2 tablespoons butter
1/2 cup turbinado sugar
2 1/4 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 cups sugar
4 large eggs
1 large egg yolk
2 teaspoons vanilla
1 cup sour cream
1 cup chopped crystallized ginger
1 piece gingerroot, 2-inch long
2/3 cup water
1/2 cup sugar
2 teaspoons lemon juice
2 quarts strawberries
2 mint leaves

Steps:

  • 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.

Nutrition Facts : Calories 506.4, Fat 23.9, SaturatedFat 14.2, Cholesterol 142.2, Sodium 209.3, Carbohydrate 69.1, Fiber 2.7, Sugar 46.7, Protein 6.3

DOUBLE-GINGER SOUR CREAM AND BUNDT CAKE WITH GINGER-INFUSED STRAWBERRIES



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

Provided by Abigail Johnson Dodge

Categories     Cake     Mixer     Egg     Ginger     Dessert     Bake     Valentine's Day     Sour Cream     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 20

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)

Steps:

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

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