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

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Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries
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Ingredients
19
Count
Nutrition
422
Calories
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Ingredients:

Directions:

  1. For cake: 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.
  2. Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
  3. Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
  4. For ginger-infused strawberries: Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD: Can be made 2 days ahead. Cover and chill.
  5. Place berries in medium bowl. Strain ginger syrup. Pour over berries and toss. Cover; chill at least 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled. Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.
  6. * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 421.97 Kcal (1767 kJ)
Calories from fat 108.57 Kcal
% Daily Value*
Total Fat 12.06g 19%
Cholesterol 104.45mg 35%
Sodium 144.43mg 6%
Potassium 342.74mg 7%
Total Carbs 73.77g 25%
Sugars 34.6g 138%
Dietary Fiber 2.77g 11%
Protein 6.95g 14%
Vitamin C 60.4mg 101%
Vitamin A 0.1mg 3%
Iron 0.7mg 4%
Calcium 98.8mg 10%
Amount Per 100 g
Calories 175.24 Kcal (734 kJ)
Calories from fat 45.09 Kcal
% Daily Value*
Total Fat 5.01g 19%
Cholesterol 43.38mg 35%
Sodium 59.98mg 6%
Potassium 142.34mg 7%
Total Carbs 30.64g 25%
Sugars 14.37g 138%
Dietary Fiber 1.15g 11%
Protein 2.88g 14%
Vitamin C 25.1mg 101%
Iron 0.3mg 4%
Calcium 41mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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