Salvadorian Quesadilla Cake
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
READY IN: 1hr
SERVES: 8-12
YIELD: 1 loaf cake
UNITS: US
INGREDIENTS
Nutrition- 1 3⁄4
- 1teaspoon baking powder
- 1⁄4teaspoon salt
- 1⁄2
- 3⁄4cup sugar
- 2
- 3tablespoons sour cream
- 1⁄2ounce finely grated parmesan cheese
- 1⁄2cup whole milk
- 1
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DIRECTIONS
- Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf 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.
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