Brown Sugar–Ginger Cream Cake
['3/4 cup all-purpose flour', '3/4 cup cake flour', '1 1/2 teaspoons baking powder', '1/4 teaspoon salt', '2 eggs, at room temperature', '1 cup heavy cream', '1 cup maple sugar, dark muscovado, or organic dark brown sugar', '1 1/2 teaspoons ground ginger', '1/8 teaspoon freshly ground pepper', '1 teaspoon vanilla extract']
Butter and flour a loaf pan or an 8-inch springform pan. If using a loaf pan, line the bottom and ends with parchment paper. Preheat the oven to 350°F.
Combine the flours, baking powder, and salt in a large bowl and whisk them together. Make a well in the middle.
Using the whisk attachment of an electric mixer, beat the eggs until foamy, then add the cream, sugar, and flavorings. Beat until you have what looks like soft whipped cream. (If using maple sugar, the cream may not thicken, but the cake will still work.) Pour the mixture into the center of the flour mixture and whisk together just until well combined and free of lumps. Scrape the batter into the pan and even it out.
Bake until a cake tester comes out clean, 50 to 60 minutes. Let cool for 15 minutes, then remove the rim or turn the cake out of the pan and remove the paper. Cool before slicing.
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