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.