Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries

Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries
Photo by Patricia Heal

Ingredients

  • 2 ¼ cups all-purpose flour
  • 2/3 cup water
  • 1 cup sour cream
  • ½ cup raw sugar*
  • 1 2-inch piece fresh ginger, peeled, very thinly sliced
  • Softened butter
  • 1 cup crystallized ginger
  • + 12 more ingredients
    • 2 teaspoons fresh lemon juice
    • 4 large eggs
    • 2 teaspoons baking powder
    • 1 cup unsalted butter
    • ½ teaspoon salt
    • 4 teaspoons ground ginger
    • 2 cups sugar
    • 1 large egg yolk
    • 2 teaspoons vanilla extract
    • 2 quarts fresh strawberries
    • Sliced fresh mint leaves
    • ½ cup sugar

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 b...

View full recipe at Epicurious

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