Cranberry Ginger Pound Cake

Spray a Suvie pan with cooking spray and line with parchment so that parchment hangs over the edge of the pan. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp ground ginger, and ½ tsp salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup sugar, 1 tbsp crystallized ginger, and 1 stick softened butter together on medium-high until light and airy, about 5 minutes.

Add 2 eggs and beat to incorporate, about 1 minute, scraping down the bowl as needed. Add ½ cup sour cream and ½ tsp vanilla extract and beat for 1 minute.

Reduce mixer to low and slowly add flour mixture until just combined. Scrape down sides and bottom of the bowl. Add ⅔ cup cranberries and stir to incorporate by hand. Transfer batter to prepared pan, and insert into the bottom zone of your Suvie. Input settings and cook now, rotating the pan halfway through.

After cooking, remove cake from Suvie and set aside to cool for 10 minutes. Using parchment as a sling, lift cake out of pan and transfer to a drying rack. Cool completely before cutting into slices and serving.