Recipe

Sour Cream Cake With Ginger Infused Raspberries Recipe


Sour Cream Cake With Ginger Infused Raspberries Recipe Midgelet / All my dishes
6 months, 3 weeks ago
Adapted from strawberry cake recipe appearing in Bon Appetit magazine- for a lovely, lovely cake and wonderful ginger berry sauce
Prep:20m Cook:55m Servings:12

Midgelet

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Ingredients
  • 1/2 cup raw sugar
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 cup chopped crystallized ginger
  • Ginger-infused Raspberries:
  • 1 two-inch piece fresh ginger, peeled, very thinly sliced
  • 2/3 cup water
  • 1/2 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 2 quarts fresh raspberries, rinsed and dried
  • sliced fresh mint leaves

Directions
  1. To make the cake, preheat oven to 350F degrees.
  2. Brush softened butter generously inside 12-cup Bundt cake pan.
  3. Sprinkle raw sugar over butter in pan, coating completely.
  4. Whisk flour, ground ginger, baking powder and salt in medium bowl.
  5. Using mixer, beat 1 cup butter in large bowl until smooth.
  6. Add 2 cups sugar, then beat on medium-high until blended.
  7. Add eggs one at a time, beating well after each addition.
  8. Beat in 1 egg yolk and vanilla.
  9. Add flour mixture in 3 additions, alternately with sour cream in 2 additions.
  10. Beat on low speed just until blended after each addition.
  11. Mix in crystallized ginger.
  12. Spread batter in pan.
  13. Bake until top is light brown and tester inserted comes out with a few small crumbs only (about 55 minutes)
  14. . Transfer to rack to cool in pan for 15 minutes.
  15. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens.
  16. Place rack atop pan and invert cake onto rack; remove pan and let cool completely.
  17. For ginger-infused raspberries, combine fresh ginger, water, sugar and lemon juice in a small saucepan
  18. . Bring to boil over medium-high heat, stirring until sugar dissolves.
  19. Boil until mixture is reduced to about 1 cup (4 minutes).
  20. Remove from heat and let ginger syrup cool to room temperature.
  21. Cover and chill (up to 2 days).
  22. Place berries in medium bowl.
  23. Strain ginger syrup and pour over berries.
  24. Toss to coat, then cover and chill at least 1 hour.
  25. Cut cake into slices and place on plates.
  26. Spoon raspberries with syrup alongside.
  27. Sprinkle with mint, and serve.

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Comments

minitindel 6 months, 3 weeks ago said:
Mmmmmm sounds wonderful .........cant wait !!

thank you

tink

quaziefly 6 months, 3 weeks ago said:
Wonderful post! Thank you for sharing! This is Five Forks all the way!

juels 6 months, 3 weeks ago said:
Wow, this sounds fantastic! Love the ginger infused raspberries here, and the cakes sounds so yummy!

chefmeow 6 months, 3 weeks ago said:
This sounds amazing. Great post and a very high 5.


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