Cooking with Paula Deen Special Issues – September 2019

111 PAULA DEEN’S FALL BAKING

Cake:

1 cup unsalted butter, softened

1 cup fi rmly packed light brown

sugar

1 teaspoon vanilla extract

2 large eggs

2 cups plus 2 teaspoons all-purpose

fl our, divided

2 teaspoons baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon kosher salt

2⁄3 cup spicy ginger ale,* room

temperature

1⁄3 cup fi nely chopped candied ginger

Streusel:

½ cup all-purpose fl our

¼ cup fi rmly packed light brown

sugar

1 teaspoon ground ginger

¼ teaspoon baking powder

¼ teaspoon ground cinnamon

1⁄8 teaspoon kosher salt

5 tablespoons unsalted butter,

melted

1. Preheat oven to 325°. Spray a 10-inch
   cast-iron skillet with baking spray with
   fl our.
   2. For cake: In a large bowl, beat butter,
   brown sugar, and vanilla with a mixer
   at medium speed until creamy, 3 to
   4 minutes, stopping to scrape sides of
   bowl. Add eggs, one at a time, beating
   well after each addition.
   3. In a medium bowl, whisk together
   2 cups fl our, baking powder, ground
   ginger, cinnamon, and salt. With mixer
   on low speed, gradually add fl our mixture
   to butter mixture alternately with ginger
   ale, beginning and ending with fl our
   mixture, beating just until combined
   after each addition. In a small bowl, toss
   together candied ginger and remaining
   2 teaspoons fl our, shaking off excess fl our.
   Fold candied ginger into batter. Spread
   batter in prepared skillet.
   4. For streusel: In a medium bowl,
   combine fl our, brown sugar, ginger,
   baking powder, cinnamon, and salt.
   Drizzle with melted butter, tossing until
   moistened. Sprinkle onto batter.
   5. Bake until a wooden pick inserted
   in center comes out clean, about
   45 minutes. Let cool completely on a
   wire rack. Store in an airtight container
   for up to 24 hours.

*We used Blenheim.

Skillet Ginger Ale

Streusel Cake

Makes 1 (10-inch) cake