Monday, April 13, 2009

ginger bundt cake


Despite my affection for most things kitsch, I remain loyal to the classic bundt design. Sure, I can get behind the occasional honeybee cake, but twin bells and butterflies? Nordic Ware, where is your dignity?

I don't know exactly where you stand on bundt design, but, as far as recipes go, I suspect you'd find everything you need in this one.

It's buttery and moist (but still buoyant), with a crackly skin of turbinado sugar, and spicy chunks of crystallized ginger. All this made even better by the fact that I did not bake it (the spoils of our recent potluck).


Double-Ginger Sour Cream and Bundt Cake
Adapted from Bon Appétit, April 2009

Softened butter (for brushing pan)
1/2 cup raw sugar
2 1/4 cups all purpose flour
4 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 cup sour cream
1 cup chopped crystallized ginger

Position rack in center of oven and preheat to 350 degrees. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.

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.

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.

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