Sour Cream Cake with Ginger Infused Raspberries
From midgelet 15 years agoIngredients
- 1/2 cup raw sugar shopping list
- 2 1/4 cups all-purpose flour shopping list
- 4 teaspoons ground ginger shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon kosher salt shopping list
- 1 cup butter, room temperature shopping list
- 2 cups granulated sugar shopping list
- 4 large eggs shopping list
- 1 large egg yolk shopping list
- 2 teaspoons vanilla extract shopping list
- 1 cup sour cream shopping list
- 1 cup chopped crystallized ginger shopping list
- ginger-infused Raspberries: shopping list
- 1 two-inch piece fresh ginger, peeled, very thinly sliced shopping list
- 2/3 cup water shopping list
- 1/2 cup granulated sugar shopping list
- 2 teaspoons fresh lemon juice shopping list
- 2 quarts fresh raspberries, rinsed and dried shopping list
- sliced fresh mint leaves shopping list
How to make it
- To make the cake, preheat oven to 350F degrees.
- Brush softened butter generously inside 12-cup Bundt cake pan.
- Sprinkle raw sugar over butter in pan, coating completely.
- Whisk flour, ground ginger, baking powder and salt in medium bowl.
- Using mixer, beat 1 cup butter in large bowl until smooth.
- Add 2 cups sugar, then beat on medium-high until blended.
- Add eggs one at a time, beating well after each addition.
- Beat in 1 egg yolk and vanilla.
- Add flour mixture in 3 additions, alternately with sour cream in 2 additions.
- Beat on low speed just until blended after each addition.
- Mix in crystallized ginger.
- Spread batter in pan.
- Bake until top is light brown and tester inserted comes out with a few small crumbs only (about 55 minutes)
- . Transfer to rack to cool in pan for 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 and let cool completely.
- For ginger-infused raspberries, combine fresh ginger, water, sugar and lemon juice in a small saucepan
- . Bring to boil over medium-high heat, stirring until sugar dissolves.
- Boil until mixture is reduced to about 1 cup (4 minutes).
- Remove from heat and let ginger syrup cool to room temperature.
- Cover and chill (up to 2 days).
- Place berries in medium bowl.
- Strain ginger syrup and pour over berries.
- Toss to coat, then cover and chill at least 1 hour.
- Cut cake into slices and place on plates.
- Spoon raspberries with syrup alongside.
- Sprinkle with mint, and serve.
The Rating
Reviewed by 5 people-
Mmmmmm sounds wonderful .........cant wait !!
thank you
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
Wonderful post! Thank you for sharing! This is Five Forks all the way!
quaziefly in ALL POINTS loved it -
Wow, this sounds fantastic! Love the ginger infused raspberries here, and the cakes sounds so yummy!
juels in Clayton loved it
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