INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more
  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 cup almond flour or almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons plus 1/2 cup black sesame seeds
  • 1 1/3 cups plus 2 tablespoons sugar
  • 1 large egg
  • 1 large egg yolk
  • 3/4 cup buttermilk
  • 1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4-inch cubes

  DIRECTIONS:

  • Preheat oven to 325°. Butter one 9x5x3-inch loaf pan or six 4x2x2-inch paper or metal loaf pans. Whisk 1 1/2 cups flour, next 4 ingredients, and 2 Tbsp. sesame seeds in a medium bowl. IMG_6307IMG_6308Grind remaining 1/2 cup sesame seeds in spice mill to form a thick paste, about 2 minutes.IMG_6309IMG_6310
  • 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. IMG_6311Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1–2 minutes. IMG_6312Add egg and egg yolk. Beat until pale and fluffy, 3–4 minutes. IMG_6314On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. IMG_6317IMG_6318Toss pear with remaining 2 Tbsp. flour in a small bowl; fold into batter.IMG_6319IMG_6320
  • Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 Tbsp. sugar.IMG_6322
  • 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.IMG_6323The result is definitely a different kind of cake which we might not have enjoyed without the pear. The black sesame seeds have a distinctive flavor, the cake takes forever to bake and is not overly attractive…Very moist however and probably fun for  after a meal with Asian flair! Still happy to have tried something different!