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.
Cake keeps in an airtight container at room temperature 3 days.
Recipe information
Total Time
1 1/4 hr (includes cooling)
Yield
Makes 8 to 12 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with rack in middle. Line bottom and sides of pan with parchment paper.
Step 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.
Step 3
Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
Step 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.
Step 5
Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
