Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries
4.5
(47)
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.
Ingredients
Makes 12 to 14 servings
Ginger-Infused strawberries:
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
浆果在中碗。应变姜糖浆。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.
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Reviews (47)
Back to Top就像每个人都有报道,我的蛋糕没有争吵kle. No matter, it was delicious--lovely, dense crumb, deep ginger flavor, crackly crust. I used Greek yogurt instead of sour cream, & served it with Cointreau-flavored whipped cream, no strawberries. A big hit to end Christmas dinner.
lynnkay
Boston, MA
12/27/2019
Wow, really tasty. Even with all that ginger, it's not too much. Don't overbake; it didn't feel done at 55 minutes, but it was. Don't worry about chopping the crystallized ginger too finely. It softens in the cake. I agree with the other reviewers that the sugar didn't stay crystallized as in photo, but no matter.
nancyersk
Stamford, CT
4/14/2019
Made this for a Super Bowl Party and it was such a hit that I will be making it again next week for a dinner party. Made it according to the directions except for using fresh ginger instead of powdered. I read every review before I made it and based on them I opted out on the strawberries. I make my own candied ginger because I use it often and it is expensive. It is easy to make...peel, slice and boil ginger in simple syrup until tender. NOW...what I served on top of the cake. I had some leftover toffee sauce from a having previously made Sticky Toffee Pudding. I whipped that with some of the syrup leftover from making the candied ginger and it was awesome. My husband is insisting that I always make it that way even though I am not sure I can re-create it exactly (If you are interested,,,Toffee Sauce...2 c. plus 12 T heavy cream, 1-2/3 c. sugar, 1/2 c. butter. Put HALF of the cream and all the sugar and butter in a saucepan over medium-high heat and boil, stirring constantly until a deep golden color (10-20 min). Remove from heat and stir in remaining cream. Refrigerate to thicken.
californiamom
Fullerton, CA
2/2/2015
I've baked this cake several times now and it's wonderful. I grate about one tablespoon of fresh ginger in as well as my family and friends love ginger. But, I NEVER get the sparkle effect in the photo. However, the sugar does add a nice crunch on the crust of the cake.
jfw3
Jacksonville, FL
5/29/2013
The great thing about this cake is that it's not only delicious but that it tastes unlike any other cake I've ever had. It's hard to describe the flavor, but it's a combination of refreshing and substantial, without being too sweet or spicy. The chopped ginger really adds a subtle yet definable kick. As others have indicated, my demerara sugar crust didn't appear as beautiful as the that shown in the picture, but the taste and texture of the crust got raves. I also used cake flower and had to bake 10 minutes longer than the recipe indicated. Next time though, I'll skip the strawberries - they added very little; my guests preferred the cake with whipped or vanilla iced cream.
nycsmf
New York, NY
4/13/2013
Moist, gingericious, and a hit! I substituted cake flour which really improved the texture. The only thing that didn't come out as stated: the demerara sugar didn't make a lovely crust as the picture shows here.
Anonymous
Maine
2/19/2013
Such a delicious cake. I didn't bother with the strawberries. The cake is so yummy on its own the strawberries aren't needed.
shrushanti
Eagan, MN
2/18/2013
Terrific dessert and not a really difficult from-scratch recipe. The raw sugar encrusted sides of the cake were delicious and crunchy but didn't look like the photo. Easily served 20, a keeper! B.J. Harrick
crewmom
Arlington, VA
7/29/2012
Delicious, moist, relatively easy for a cake from scratch, and easily feeds 20 people. Certainly did not look like the photo but the crunchy taste of the raw sugar was effective. B.J. Harrick
crewmom
Arlington, VA
7/29/2012
Great recipe! Very moist, great flavor and easy to make. It was a huge hit at the office.
Satch
Portland, OR
2/28/2012
This cake was great. I love the sprinkle of sugar inside the pan, it gave the cake a lovely crunch.
DCrimmins
Folsom, CA
8/18/2011
This cake was delicious! Great recipe!
Joy10
7/11/2011
This was delicious! I am always reducing fat and sugar, so I did not make it as written - I used 3/4 stick of butter and replaced the rest with applesauce, reduced the sugar to 1 & 1/4 cups, and substituted half of the flour with whole wheat. Oh, and used reduced fat sour cream. Still as moist and delicious as I had hoped,from reading other reviews, despite my changes. Also substituted some cinnamon, nutmeg, and cardamom for some of the ground ginger, added some grated fesh ginger, and made a dulce de leche (with nonfat condensed milk) to garnish. It is not always successful when I fuss with recipes for baked goods, but this was excellent! This one is a keeper.
greenann0
Baltimore, MD
1/31/2011
I just made this cake and it was very good. I made caramel peppermint with fresh ginger sauce and it was awesome! Thank you very much for sharing the super delicious cake!
Anonymous
vancouver
9/25/2010
This is an exceptionally delicious cake which is not difficult to make. It is moist and flavorful with a great crust of carmelized sugar. To make it sparkle, I brushed it after baking with a simple sugar syrup made with ginger slices (1 cup sugar to 1 cup water, plenty of fresh ginger boil for 45 minutes or so). then I sprinkled it with coarse sparkling sugar which stuck well because of the syrup. It was really pretty and tasty.
Anonymous
La Crescent, MN
8/15/2010
