Name: Salvadorian "Quesadilla" Cake
Cook time: 20 min
Total time: 1 1/4 hr (includes cooling)
Yield: Makes 8 to 12 servings
Ingredients: 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

Traditionally served as a coffee cake in El Salvador, "quesadilla" cake isnt made with tortillas but has a pound-cake-like denseness. The unusual addition of parmesan cheese gives the sweet cake its rich depth.

Cooks' note:

Cake keeps in an airtight container at room temperature 3 days.

Recipe notes

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