Celery Ginger Bundt Cake

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COOK TIME
40 minutes

What You Need

  • 3 large eggs, plus one egg yolk
  • 1 1/2 sticks of unsalted butter at room temperature
  • 1 cup sour cream
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 stalks of Dandy® celery with the outer ribs peeled and diced
  • 2 tbsp freshly grated ginger
  • 1/4 cup minced candied ginger
  • Zest from 2 large oranges
  • Powdered sugar for dusting 

Make It

  1. Preheat over to 350 degrees F.
  2. Grease and lightly flour a 6 cup Bundt cake pan; set aside.
  3. Cream together the eggs, egg yolk, butter, sour cream, and sugar to form a batter.
  4. Sift together the flour, baking soda, baking powder, cinnamon, cardamom salt, and black pepper.
  5. Add the dry ingredients to the batter and stir until ingredients are well incorporated.
  6. Stir in celery, fresh ginger, candied ginger, and orange zest to the batter.
  7. Fill the Bundt cake pan with batter and bake for 40 minutes.
  8. Let the cake cool for 5 minutes and then flip the cake pan upside down onto a cake plate.
  9. Dust the top of the bundt cake with powdered sugar (optional) when the cake is cool to the touch.
Recipe by Michaela Rosenthal

 

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