Double-Ginger Sour Cream Bundt Cake

Double-Ginger Sour Cream Bundt Cake

Happy Easter to all of my friends, family and fellow foodies. It has been 3 weeks since my last post and unfortunately my postings will continue to be some what sporadic until we get moved and settled into our new place. May 1st is moving day so with any luck it will be shortly after that that I can begin blogging on a regular basis again. I've been cooking and baking and taking pictures so I'll have plenty to share with you when the time comes so please stay with me.


This cake recipe that I'm posting today was found in my Bon Appetit magazine and is it ever a knock out! I made it with the ginger-infused strawberries but I must admit that I didn't care for them with this. The cake is terrific without them. MeMom and I were Kanoodling this and thought that perhaps just a simple glaze drizzled over it would be better. I also thought that if I wanted to have a fruit compote of some sort that I might try it with a pineapple and coconut combo which I believe would go much better than the strawberries with all of that ginger. Ya know, take it tropical. When I get some more crystallized ginger I will make it again, try these ideas and report back. In the mean time this is great straight up with a cup of coffee or tea. If you like ginger this cake is for you!

I would like to thank my friend Sophie at Sophies Food Files for another wonderful friendship award. If you haven't already met Sophie...she lives in Belgium and is extremly creative and courageous in her kitchen. Enthusiastic and fun-loving it would seem there's nothing too bold or daring for her to try and I am honored to be called her friend. Keep up the great work Sophie!

Here's the recipe:

Recipe: Double-Ginger Sour Cream Bundt Cake with Ginger-Infused Strawberries
Recipe by Abigail Johnson Dodge
Bon Appetit April 2009



















Ingredients
Cake
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)

*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

Preparation
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.

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 and pour over berries; toss. Cover and 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.