Prepare to embark on a culinary journey that will tantalize your taste buds and transform your dessert game forever! This Double Ginger Sour Cream Bundt Cake isn't just another recipe—it's a symphony of flavors that marries the warm, spicy kick of ginger with the luscious sweetness of fresh strawberries. Imagine a moist, tender cake that delivers an unexpected punch of flavor in every single bite, guaranteed to make your guests swoon and ask for your secret recipe.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon ground ginger
- 1/2 cup fresh ginger, grated
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 2 cups strawberries, sliced
- 1/4 cup ginger syrup
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking soda, and ground ginger. Whisk thoroughly to ensure even distribution of dry ingredients.
- In a separate large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Fold in the grated fresh ginger and sour cream into the wet mixture until smooth and well combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the ginger-infused strawberries by mixing sliced strawberries with ginger syrup in a bowl. Let sit at room temperature to macerate.
- Remove cake from oven and let cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Once cooled, top the cake with the ginger-infused strawberries just before serving. Optionally, dust with powdered sugar for extra presentation.
Tips
- Always use room temperature ingredients to ensure smooth mixing and optimal cake texture.
- When greasing your bundt pan, use a pastry brush to get into all those intricate design grooves.
- Don't overmix the batter—stop stirring as soon as the dry ingredients are incorporated to keep the cake light and fluffy.
- Let the cake cool completely before adding the strawberry topping to prevent soggy edges.
- For an extra flavor boost, toast your fresh ginger slightly before grating to enhance its aromatic qualities.
- Use a serrated knife for the cleanest cake slices when serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
