Active Time

　　20 min

　　Total Time

　　1 1/4 hr (includes cooling)

　　Traditionally served as a coffee cake in El Salvador, "quesadilla" cake isn’t made with tortillas but has a pound-cake-like denseness. The unusual addition of parmesan cheese gives the sweet cake its rich depth.

　　

Ingredients

Makes 8 to 12 servings

　　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

　　

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.

　　Cooks' note:

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