Sour Cream Bundt Cake Recipe with Ginger-infused Raspberries
Cake 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
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. Continue...
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