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    You are in: Home / Recipes / Salvadorian Quesadilla Cake Recipe
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    Salvadorian Quesadilla Cake

    Salvadorian Quesadilla Cake. Photo by cookiedog

    1/1 Photo of Salvadorian Quesadilla Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    cookiedog's Note:

    No, no tortillas were harmed in the making of this cake. It is similar to a pound cake and gets its unique flavor from a small amount of parmesan cheese. I was first introduced to this cake by my friend Rina and was so happy when I stumbled upon the recipe. It is especially good with coffee for breakfast. From Gourmet

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    Ingredients:

    Serves: 8-12

    Yield:

    loaf cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf pan with parchment paper.
    2. 2
      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.
    3. 3
      Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
    4. 4
      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.
    5. 5
      Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
    6. 6
      Cooks' note:
    7. 7
      Cake keeps in an airtight container at room temperature 3 days.

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    Ratings & Reviews:

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    Nutritional Facts for Salvadorian Quesadilla Cake

    Serving Size: 1 (65 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 327.8
     
    Calories from Fat 134
    41%
    Total Fat 14.9 g
    23%
    Saturated Fat 8.8 g
    44%
    Cholesterol 88.4 mg
    29%
    Sodium 173.2 mg
    7%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 0.5 g
    2%
    Sugars 19.7 g
    79%
    Protein 5.4 g
    10%

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