Ginger Sour Cream Bundt Cake W Ginger Infused Strawberries
Take your dessert game to the next level with this Ginger Sour Cream Bundt Cake with Ginger-Infused Strawberries—a show-stopping treat that balances warm spice with a touch of luxury. This moist, tender bundt cake is infused with layers of ginger flavor, from ground ginger in the batter to freshly grated ginger for a vibrant kick. The sour cream ensures every bite is delectably rich and soft, while a light dusting of powdered sugar adds a simple yet elegant finish. Served with a luscious topping of honey-sweetened strawberries gently infused with fresh ginger, this dessert is a perfect blend of sweetness and zing. Ideal for dinner parties or an indulgent afternoon treat, this recipe is easy to follow and makes a stunning centerpiece for any occasion.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Eggs (large)
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 1 tablespoon Fresh ginger (grated)
- 2 cups Strawberries (hulled and sliced)
- 2 tablespoons Honey
- 0.5 tablespoons Fresh ginger (peeled and sliced)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-12 cup bundt pan generously with butter or non-stick spray, then lightly coat with flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the sour cream, vanilla extract, and grated fresh ginger until well combined.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined. Avoid overmixing.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the ginger-infused strawberries. In a small saucepan over low heat, add the sliced strawberries, honey, and sliced fresh ginger.
Cook the mixture for 5-7 minutes, stirring occasionally, until the strawberries release their juices and are infused with ginger flavor. Remove the saucepan from heat and let it cool completely. Remove the ginger slices before serving.
Once the cake is done, remove it from the oven and allow it to cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely.
Dust the cooled bundt cake with powdered sugar before serving.
Serve slices of the cake topped with generous spoonfuls of the ginger-infused strawberries. Enjoy!
Nutrition Facts
Calories |
5606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.6 g | 337% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 773.6 g | 281% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 483.7 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 560 mg | 43% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
