Cake: Black Sesame-Pear Tea Cake PRINT
- YIELD: 10-12 Servings
Finely ground black sesame seeds create a deeply flavored and dramatically hued cake.
|½||cup (1 stick) unsalted butter, room temperature, plus more|
|1½||cups plus 2 tablespoons all-purpose flour|
|1||cup almond flour or almond meal|
|2||teaspoons baking powder|
|½||teaspoon baking soda|
|½||teaspoon kosher salt|
|2||tablespoons plus ½ cup black sesame seeds|
|1⅓||cups plus 2 tablespoons sugar|
|1||large egg yolk|
|1||(medium) firm but ripe Bosc pear, peeled, cored, cut into ¼-inch cubes|
|Almond flour is sold at some supermarkets and at natural foods stores. Black sesame seeds are available at some supermarkets and at Asian markets.|
|A spice mill|
Preheat oven to 325°. Butter one 9×5×3-inch loaf pan or six 4×2×2-inch paper or metal loaf pans. Whisk 1 1/2 cups flour, next 4 ingredients, and 2 Tbsp. sesame seeds in a medium bowl. Grind remaining 1/2 cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
Using an electric mixer, beat 1/2 cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2–3 minutes. Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1–2 minutes. Add egg and egg yolk. Beat until pale and fluffy, 3–4 minutes. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Toss pear with remaining 2 Tbsp. flour in a small bowl; fold into batter.
Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 Tbsp. sugar.
Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45–55 minutes for small loaves. Let cool in pans on a wire rack.