Ginger Sour Cream Bundt Cake

By Kari Baker-Lott

This is a delicious cake that is quick to prepare. I love it because it is as simple as making a plain bundt cake, but the sour cream creates a density and moistness that most bundt cakes lack. It took me about twenty minutes to prep the pan and make the batter and the baking took about an hour.

Ingredients:

• Softened butter for buttering pan (I softened 2 tablespoons but I could have just used 1)
• ½ cup raw sugar
• 2 ¼ cups all-purpose flour
• 4 teaspoons ground ginger
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup softened butter (2 sticks)
• 2 cups sugar
• 4 eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup sour cream
• ½ cup crystallized or candied ginger (chopped)

 

I pulled all my ingredients out first to make sure I had everything. (There is nothing worse than starting to cook something and realizing you need one more egg than you have.) I prepared the pan after I made sure I had all the ingredients.

 

 

To prepare the pan, first you need to rub the small amount of softened butter in the pan with a paper towel. Then you sprinkle the raw sugar into the bundt pan and turn the pan to cover all areas (if you don’t spread the butter over the entire pan the sugar won’t stay properly). I didn’t measure exactly ½ cup of sugar. For this I eyeballed it because you just need enough to coat the pan.

 

 

Next, mix the flour, ginger, baking powder and salt together in a mixing bowl. In a separate bowl, beat the butter with an electric mixer. Add the sugar to the butter and beat. Add eggs one at a time, mixing well between each addition. Separate the egg yolk from egg number 5 and add that to the mixture with the vanilla.

 

Add the flour mixture in 3 additions alternately with sour cream in 2 additions. Mix well after each addition to create a smooth, thick batter. Chop the ginger and mix into the batter.

 

Spread the batter into the pan carefully as to not dislodge the sugar coating. The cake will rise as it bakes, so don’t be concerned if the batter only comes halfway up the pan. Bake 55 minutes to 1 hour until top is golden brown and a knife comes out with few, small crumbs.

Let cool in pan on cooling rack for 15 minutes. Tap the pan on the counter to loosen cake, and then place cooling rack face down on top of the cake. Flip cake on cooling rack and let cool completely.

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