Salvadorian "Quesadilla" Cake

[kaci]

Salvadorian "Quesadilla" Cake



Makes 8 to 12 servings


1-3/4 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs at room temperature 30 minutes
3 tablespoons sour cream
1/2 ounces finely grated parmesan
1/2 cup whole milk
1 teaspoon sesame seeds (optional), not toasted


Equipment: a 9- by 5-inch loaf pan


Preheat oven to 400°F with rack in middle. Line bottom and sides of pan with
parchment paper.

Whisk together flour, baking powder, and salt. Beat butter and sugar in
another bowl with an electric mixer at medium-high speed until pale, about 1
minute. Beat in eggs, sour cream, and cheese.

Reduce speed to low and mix in milk. Add flour mixture and mix until just
combined.

Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if
using). Bake until a wooden pick or skewer inserted into center of cake
comes out clean, 30 to 40 minutes.

Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.

Cooks' note: Cake keeps in an airtight container at room temperature 3
days.