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Double-Ginger Sour Cream Bundt Cake With Ginger-Infused Strawberries

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Double-Ginger Sour Cream Bundt Cake With Ginger-Infused Strawberries

Ingredients

  • 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
  • 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)
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