Raspberry Ginger Cake
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 75 mins
Total time: 1 hour 35 mins
  • ¼ cup turbinado sugar
  • 1¼ cups sour cream
  • 2 – 6 ounce packages fresh raspberries, divided
  • 2¾ cups all purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
  • 2¼ cups sugar
  • 4 eggs, room temperature
  • 1 cup chopped crystallized ginger
  1. For the cake:
  2. Preheat oven to 325°. Grease a 14 cup bundt pan and sprinkle turbinado sugar around the pan. Set aside.
  3. Place sour cream and 6 ounces raspberries in a food processor. Process until completely blended. Set aside.
  4. Whisk together flour and baking soda and set aside.
  5. In a large mixing bowl, cream butter and sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions.
  6. Add ½ the dry ingredients followed by all of the sour cream/raspberry mixture. Blend in remaining dry ingredients.
  7. Remove from mixer and fold in the ginger followed by the remaining 6 ounces of raspberries. Evenly transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
  8. Transfer cake to cooling rack and cool completely.
  9. Betsy's tidbit:
  10. Raspberry Ginger Cake is delicious served cold or at room temperature.
Recipe by Desserts Required at https://www.dessertsrequired.com/raspberry-ginger-cake