Crystallized Ginger Pound Cake

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup plus 2 tablespoons granulated sugar
3/4 cup unsalted butter, softened
3 eggs (at room temperature)
1/4 cup plus 2 tablespoons sour cream
1 teaspoon vanilla extract
4 ounces (1/2 cup) crystallized ginger, coarsely chopped
1/2 cup all-purpose flour

Butter and lightly flour a 9 x 5-inch loaf pan; set aside. Heat oven to 350 degrees F. Combine the 1 cup flour and baking powder in a small bowl; set aside.

Beat sugar and butter in a large mixing bowl on medium speed until light and fluffy. Reduce speed to low and beat in eggs, one at a time, blending well after each addition.

Combine sour cream and vanilla extract in a cup. Add flour mixture and sour cream alternately into batter and beat until well combined, beginning and ending with flour mixture. Increase speed to high and beat until smooth.

Toss together ginger and the 1/2 cup flour in a small bowl. Fold ginger and flour mixture into batter.

Pour batter into prepared pan. Bake for 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack. Wrap cake in plastic wrap and refrigerate overnight.