Man, this pound cake is epic. Because of the sanding sugar, we kept calling it a ginger-cake-donut-pound-cake. In other words, best crust ever. Ever. Make it. Now. What are you doing reading this? Make it.
Not convinced? Listen to our podcast where we make it. It's above in the media player. Or here on iTunes. Or go to the bottom of this page and click the link to find the podcast right in your browser without any need for Apple or its iTunes.
All kidding aside, if you'd like to win a copy of Abigail Johnson Dodge's fabulous new book THE EVERYDAY BAKER, simply leave a comment here on this post--or anywhere on this website. We'll need your name and email--but won't publish your email (we just need it to get in touch with you if you win). Get that comment posted by 2/28. And win. And in the meantime, make the cake.
BOILERPLATE stuff: We ship to the lower 48 states only. Void where prohibited. (What DOES that mean?) No other promises or warranties.
If you just want to get a copy of Abby's book--yes, you do--click this link. You gotta see this tome. About a zillion step-by-step photos. (We lost count. Also, not good at math. What comes after five hundred? A zillion? That's what we thought.) Plus, her recipes. So don't wait to win. Win and give the other copy away.
But until then, the recipe. . . .
SUGAR-CRUSTED TRIPLE GINGER POUND CAKE
Reprinted with permission from Abigail Johnson Dodge's THE EVERYDAY BAKER (The Taunton Press, 2015).
Serves 12 to 14 (Editorial insertion: Yeah, right. Mark ate a quarter in one sitting.)
For the pan:
- 2 tablespoons unsalted butter, very, very soft but not melted
- 2/3 cup coarse sanding sugar
For the cake:
- 2 3/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 large whole eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon minced fresh ginger
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup chopped crystallized (or candied) ginger
1. Position a rack in the center of the oven and heat the oven to 350F. To prepare the pan, brush the softened butter generously over the bottom, sides, and center tube of a 12-cup fluted tube pan (editorial insertion: you know, a Bundt pan). You'll need a visible layer of butter for the sugar to stick. Sprinkle some of the coarse sanding sugar down the buttered center tube, rotating the pan to cover completely. Sprinkle the remaining sugar into the pan. Tilting and rotating the pan clockwise, scatter the sugar over the sides and bottom of the pan. Reverse direction and continue to rotate until the pan is completely coated with the sugar. Tap out any excess sugar.
2. To make the cake, whisk the flour, ground ginger, baking powder, and salt in a medium bowl until well blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with the wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the granulated and brown sugars and continue beating on medium-high speed until fluffy and lighter in color, about 2 minutes. Add the eggs and yolk one at a time, beating briefly after each addition. Add the fresh ginger and vanilla along with the egg yolk. Stop the machine and scrape down the beater and bowl as needed. Add a third of the flour mixture and mix on low speed until just blended. Add half of the sour cream and mix just until blended. Add another third of the flour mixture and mix on low speed until just blended. Stir in the remaining sour cream, then add the remaining flour mixture and the crystallized ginger and, using a silicone spatula, fold until just blended.
3. Scrape the batter into the prepared pan and spread evenly, being careful to keep the sugary sides intact. Bake the cake until the top is light brown and a pick inserted in the center comes out with just a few crumbs attached, 54 to 58 minutes.
4. Move the pan to a rack and let cool for 15 to 20 minutes. To remove the cake, rotate the pan, gently tapping the bottom edge on the counter as you turn it, until the cake loosens from the pan. Invert the cake onto a rack and lift off the pan. Set aside to cool completely, then cut and serve.