Salvadorian "Quesadilla" Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 12 servings
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons sour cream
- 3/4 cup sugar
- 1/2 cup whole milk
- 1 stick unsalted butter, softened
- 2 large eggs at room temperature 30 minutes
- 1 3/4 cups sifted cake flour (not self-rising; sift before measuring)
- 1/2 ounces finely grated parmesan
- 1 teaspoon sesame seeds (optional), not toasted
- equipment: a 9- by 5-inch loaf pan
- Carbohydrate 35 g(12%)
- Cholesterol 66 mg(22%)
- Fat 12 g(18%)
- Fiber 0 g(2%)
- Protein 4 g(9%)
- Saturated Fat 7 g(35%)
- Sodium 137 mg(6%)
- Calories 262
Preparation 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.
