Salvadorian Pound Cake

This is, more or less, a guest post from my dear friend and co-worker Lori. Lori, of the famed White Chicken Chili made during snOMG. Lori has a way of choosing recipes I’d just never even think of making. I’m not sure why…it’s not like she’s making odd dishes from completely foreign ingredients!

Anyway, I checked my blackberry on Sunday and found a note from Lori and a link to this Salvadorian “Quesadilla” Cake. Ok, what? I’m sorry…I think I heard you wrong. Quesadilla…cake? Before I got too judgy I read on. From Lori’s email:

“Was looking for a recipe to use up a few random items in the fridge before they went bad — a bit of sour cream, a dash of parmesan — and came across this initially bizarro recipe. Anyway, I love pound cake and the concept of the cheese adding depth and taking the edge off the sweet factor was intriguing. And you know what? It’s awesome. Having it this a.m. with coffee brought to mind those glorious mornings in places like Puerto Rico or the Dominican Republic or some equally glorious Caribbean destination….you know the ones, where you’re having what is undoubtedly the best cup of coffee you’ve EVER had, along with the freshest of fruits, and some sweet bread (no, not THAT kind) or slightly-but-not-too-sweet coffee cake type thingy….all the while knowing you’ve got nothing more in front of you than yet another long, languid and lazy day on a beautiful beach.”

SOLD! She took me to another place. And it was a good place.

I’m noshing on a couple pieces of this pound cake (I can’t call it a quesadilla cake, sorry, I just can’t) right now with some coffee and I’m in heaven. Heaven. High five, Lori. High. Freakin. Five.

Picture from Lori, too.

Enjoy!

Salvadorian “Quesadilla” Cake

From Gourmet, March 2009

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

Preheat oven to 400°F with rack in middle. Line bottom and sides of 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.