Ginger Sour Cream Cake

This is so beautiful when done and sitting, sparkling, on the plate. It is almost a shame to cut into it….someone has to do it…oh where are the cake police?

Read through first and then go for it. It is not hard, just extremely delicious and you will want to cut into it before it is done.

Using soft butter,  brush the  inside of the bundt pan. Sprinkle with 1/2 cup raw sugar (turbinado sugar, easy to buy)


  • 2 1/4 cups flour
  • 4 tsp. ground ginger
  • 2 tsp. baking powder
  • pinch of salt
  • 1 cup (2 sticks) of soft butter
  • 2 cups sugar
  • 4 large eggs
  • 1 large egg yolk
  • 2 tsp. pure vanilla
  • 1 generous cup sour cream
  • 1 cup chopped crystallized ginger

Brush your bundt pan with the softened butter and sprinkle the raw sugar all over the pan to cover completely.

Whisk  all the dry ingredients together in your electric mixing bowl and beat in the 2 sticks of butter until completely smooth.

Add the sugar and beat for about 2 minutes.  Add the whole eggs, one at a time beating well after each one to incorporate.

Beat the egg yolk and vanilla into the mixture, scraping the bowl as needed.

Add the flour mixture in three sections, alternating with the sour cream. Mix in the crystallized ginger. CAREFULLY spoon the batter into the bundt pan so not to mess the sugar on the sides.

Bake until a light golden in colour (about 55 minutes) and a cake tester inserted in the middle of the cake will have a few small crumbs on it when removed.

Ever so gentle, tap the bottom edge of the pan on a work surface to dislodge the cake, rotating until loosened. Place rack on top of pan and invert the cake.


Ginger Infused Peaches

  • 1  2-inch piece fresh ginger, peeled and cut into slivers
  • 2/3 cup water
  • 1/2 cup sugar
  • 2 tsp. fresh lime juice
  • 8 cups of peeled, sliced peaches

Combine first 4 ingredients in a small saucepan and bring to a boil, stirring until the sugar dissolves. Boil until it becomes a scant 1 cup liquid. This should be about 3-4 minutes. Remove from heat and let cool to room temperature. Strain the syrup over the  peach slices  and fold them over until all covered.

Do about 2 hours ahead of plating and keep chilled. Slice the cake, and place a generaous amount of the peaches and syrup on the side. Oh, did I forget the whipped cream? Sorry…..add as needed.

Your guests will want to move in now!



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