Raspberry Ginger Cake
Inspiration comes from so many different sources as evidenced by this Raspberry Ginger Cake.
Last weekend I went out with friends and tried two different Ginger Martini’s. One had blackberries muddled in; the other did not. What they had in common was that they were both delicious.
The following day, I decided to try to incorporate the ginger/fruit combination into a cake. The blackberries did not look great, but the raspberries were exceptional, which made the selection easy.
What I was uncertain of was how to get both flavors across without one overpowering the other. I decided to blend the sour cream with 6 ounces of raspberries, which are mixed into the cake. The other 6 ounces of raspberries are folded in just before transferring the batter into the pan.
The ginger was easy to figure out: chop it up and mix it in. You don’t want to have giant pieces of ginger; but they should not be teeny tiny particles either.
One of the ginger martinis arrived in a sugar rimmed glass. This left an impression with me, so I sprinkled turbinado sugar throughout the pan before adding the batter. The end result is a gorgeous, flavorful crust surrounding the cake.
The Raspberry Ginger Cake is one of the moistest cakes I have ever had. The two main ingredients fuse together as beautifully as my blackberry ginger martini did. One certainly does not have to have a martini with it, but cheers to you if you do.
|Raspberry Ginger Cake|| || |
- 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
- For the cake:
- Preheat oven to 325°. Grease a 14 cup bundt pan and sprinkle turbinado sugar around the pan. Set aside.
- Place sour cream and 6 ounces raspberries in a food processor. Process until completely blended. Set aside.
- Whisk together flour and baking soda and set aside.
- 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.
- Add ½ the dry ingredients followed by all of the sour cream/raspberry mixture. Blend in remaining dry ingredients.
- 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.
- Transfer cake to cooling rack and cool completely.
- Betsy's tidbit:
- Raspberry Ginger Cake is delicious served cold or at room temperature.