Double Ginger Sour Cream Bundt Cake With Ginger Infused Strawberries Bon Appétit Recipes
DOUBLE-GINGER SOUR CREAM AND BUNDT CAKE WITH GINGER-INFUSED STRAWBERRIES
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
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.
SOUR CREAM BUNDT CAKE
Make and share this Sour Cream Bundt Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine and sugar.
- Add egg yolks and sour cream. Mix till nice and fluffy.
- Add flour, baking powder and baking soda. Mix well.
- Beat egg whites till STIFF, then fold into mixture.
- Pour batter into a greased and floured Bundt cake pan.
- Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
- Dot with little small, thin pats of margarine.
- BAKE at 325° for one hour or till done.
- Cool 15 minutes before turning out of pan.
Nutrition Facts : Calories 373.4, Fat 23.8, SaturatedFat 5.8, Cholesterol 61.3, Sodium 340.5, Carbohydrate 36.6, Fiber 1, Sugar 21.2, Protein 4.7
SOUR CREAM BUNDT CAKE
This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.
Provided by Sue Smith
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 4
Steps:
- Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 35.8 g, Cholesterol 9.3 mg, Fat 9 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 293.3 mg, Sugar 20 g
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- 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.
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