To bring this trick to your favorite pound cake recipe, begin by spraying your pan (a 12- to 10-cup tube or Bundt pan or two loaf pans all work) with a coat of vegetable oil or baking spray with flour. Alternatively, you can melt a tablespoon of shortening or butter, and brush it onto the interior of the pan with a pastry brush. Either way, this initial greasing is essential to creating a cake that has a caramelized exterior and can release easily from the pan. Otherwise, you're creating a caramel crust that will glue your cake to the pan.
Next, sprinkle in roughly 1/4 cup of demerara sugar or turbinado sugar, turning and rotating your pans so that the sugar is evenly distributed along the pan's surface. From there, you'll proceed as normal, adding in the batter and baking as directed. The result is a pound cake that packs the sugared crust of your dreams. As an added bonus, you can take this hack and apply it to other long-baking cakes, like your favorite banana bread or rum cake. Because everything tastes better with a turbinado sugar crust.
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