This wonderfully moist cake sings with the tang of ginger. Serve it at an Open Arms potluck with a little extra sour cream and a piece of candied ginger or fruit for a memorable end to the meal!
Double-Ginger Sour Cream Bundt Cake
Adapted from Epicurious.com
(makes 12 to 14 servings)
Softened butter (for brushing pan)
1/2 cup raw sugar*
2 1/4 cups all purpose flour
4 heaping tsp. ground ginger
2 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
1 large egg yolk
2 tsp. vanilla extract
1 cup sour cream
1 cup candied ginger, processed in a Cuisinart (or with a knife if you’re handy), until it resembles a chunky paste
1. Position rack in center of oven and preheat to 350°F.
2. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
3. Whisk flour, ground ginger, baking powder, and salt in medium bowl.
4. 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.
5. 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.
6. 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 ginger paste.
7. Spread batter in pan, being careful not to dislodge raw sugar. Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes.
8. 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.
