Quesadilla "Coffeecake" - Powerful Handmade site

Quesadilla “Coffeecake”

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Quesadilla “Coffeecake”

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In Central America — particularly El Salvador and Guatemala — a quesadilla can be a flat, golden, sesame-topped cake, which interestingly is flavored with aged sharp cheese (the “queso” part). The folks at Panaderia Rincon Guatamalteco, a bakery in Waltham, Massachusetts, say it’s enjoyed as a breakfast or afternoon snack in their native Guatemala. Looking for a very different “coffeecake”? Give this one a try.

At a glance

Prep
Bake
Total
Yield
12 servings

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup sour cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup sesame seeds or whole flaxseed, golden preferred

  • 4 ounces unsalted butter
  • 7 ounces sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 8 ounces sour cream
  • 4 ounces freshly grated Parmesan cheese
  • 1 1/4 ounces sesame seeds or whole flaxseed, golden preferred

  • 113g unsalted butter
  • 198g sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 120g King Arthur Unbleached All-Purpose Flour
  • 227g sour cream
  • 113g freshly grated Parmesan cheese
  • 35g sesame seeds or whole flaxseed, golden preferred

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
  2. In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder until smooth. Beat in the eggs one at a time, scraping the bowl once.
  3. Add the flour alternately with the sour cream, beating gently after each addition. Stir in the cheese at the end.
  4. Spoon the batter into the pan, smoothing it into the corners. Sprinkle evenly with the sesame seeds.
  5. Bake the cake for 50 minutes, until it’s a deep golden brown around the edges, and just starting to color on the top.
  6. Remove it from the oven, loosen the edges, and allow it to cool for 10 minutes. Loosen the edges some more, and turn it out onto a rack to cool completely. Serve in squares.
  7. Store the cake, covered, for up to 5 days at room temperature.
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