Double-Ginger Sour Cream Bundt Cake with Ginger-Infused Strawberries - Bon Appétit
INGREDIENTS
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CAKE
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Softened butter (for brushing pan)
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1/2 cup raw sugar*
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2 1/4 cups all purpose flour
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4 teaspoons ground ginger
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup (2 sticks) unsalted butter, room temperature
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2 cups sugar
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4 large eggs
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1 large egg yolk
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2 teaspoons vanilla extract
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1 cup sour cream
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1 cup chopped crystallized ginger
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GINGER-INFUSED STRAWBERRIES:
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1 2-inch piece fresh ginger, peeled, very thinly sliced
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2/3 cup water
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1/2 cup sugar
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2 teaspoons fresh lemon juice
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2 quarts fresh strawberries, hulled, halved (about 8 cups)
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Sliced fresh mint leaves (optional)
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