Ginger Sour Cream Bundt Cake Wginger Infused Strawberries Food

GINGER SOUR CREAM BUNDT CAKE W/GINGER-INFUSED STRAWBERRIES

Steps:

• Position rack in center of oven and preheat oven to 350°F.
• Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.
• Sprinkle turbinado sugar over butter in Bundt pan
• Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside
• In mixer, add 1 C softened butter, mix until smooth.
• Add 2 C sugar, mix about 2 minutes.
• Add eggs one at a time, mixing well in between each egg.
• Beat in 1 large egg yolk and vanilla.
• Add flour mixture in 3 additions.
• Alternate flour with adding sour cream in 3 additions.
• Mix in crystallized ginger.
• Spread batter in pan, carefully avoiding mixing in sugar. You want the sugar to stay on the outside of the cake, not mix it with the batter.
• Bake until light brown, about 55 minutes.
• Transfer to rack, cool 15 minutes.
• Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.
• Place cake plate atop Bundt pan and turn over. The cake should fall onto the cake plate.
• Cool completely.
• For strawberries:.
• Combine ginger, water, sugar, and lemon juice in small saucepan.
• Bring to a boil over medium high heat.
• Boil until mixture is reduced, about 4 minutes.
• Remove from heat, cool to room temperature.
• Place hulled and cleaned strawberris into a medium bowl.
• Strain ginger water and pour over the berries.
• Cover and chill at least one hour.
• Cut cake into slices, add berries with syrup.
• Garnish with mint leaf.

DOUBLE-GINGER SOUR CREAM AND BUNDT CAKE WITH GINGER-INFUSED STRAWBERRIES

Steps:

• 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.
• 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.
• 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.
• 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.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

DOUBLE GINGER SOUR CREAM BUNDT CAKE WITH GINGER INFUSED STRAWBERRIES

Steps:

• 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. * 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. 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. * Place berries in medium bowl. Strain ginger syrup and pour over berries; toss. Cover and 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.

CREPES WITH SOUR CREAM AND STRAWBERRIES

Steps:

• Crepes:.
• Combine flour, sugar, baking powder and salt in mixing bowl.
• Add eggs, milk and oil to dry ingredients.
• Mix only until moistened.
• Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
• Turn and brown other side.
• Place on waxed paper.
• Crepes may be made ahead and frozen with wax paper between them.
• Filling:.
• Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
• Roll up and arrange in long, shallow dish.
• Cover and refrigerate until serving time.
• To heat, melt butter in a skillet or crepe pan over medium high heat.
• Heat crepes carefully.
• Add remaining strawberries and heat only until completely warmed.
• Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.

SOUR CREAM BUNDT CAKE

Steps:

• Combine cake mix, sugar, eggs, oil, and sour cream in mixer until smooth.
• Fold in chopped nuts.
• Is a separate bowl, mix brown sugar and cinnamon.
• Grease a bundt pan with butter then line with flour.
• put 1/3 of the brown sugar/cinnamon mixture in the bottom of the pan.
• Put 1/2 the cake batter in the pan.
• Place another 1/3 of the brown sugar/cinnamon mixture on the batter.
• Place the other 1/2 of the cake batter on top.
• Top with remaining 1/3 brown sugar/cinnamon mixture.
• Bake at 350 for 60-65 minutes.