Sesame Coffee Cake

This is the 2^nd recipe that I’ve tried from Molly Yeh. I got this from her cook book- Molly on the Range, which I borrowed from the library.

I think I may have overbaked it. I baked it for 50 min at 350. Next time, I will try 375 for 35 min.  It was still good- very strong sesame taste so even my mom liked it!

One tip she mentioned- which I forgot! Is to check your cake in the oven for doneness. Don’t take it out or else the middle will cave in.

Sesame Coffee Cake (~from Molly on the Range)

Ingredients:

Hawaij for Coffee (makes 4 ½ tablespoons)

·        2 tablespoons ground ginger

·        2 tablespoons ground cardamom

·        ½ teaspoon ground cinnamon

·        ½ teaspoon ground nutmeg

·        ½ teaspoon ground cloves

Topping

·        ¾ cup flour

·        ½ cup lightly packed light brown sugar

·        ¼  teaspoon kosher salt

·        ½ teaspoon ground cinnamon

·        ½ teaspoon Hawaij for Coffee

·        6 tablespoons unsalted butter, at room temperature

·        2 tablespoons toasted sesame seeds

Cake

·        1 ½ cups flour

·        1 teaspoon ground cinnamon

·        1 teaspoon Hawaij for Coffee

·        1 teaspoon baking powder

·        ½ teaspoon baking soda

·        ½ teaspoon kosher salt

·        1/ cup unsalted butter, at room temperature

·        1/3 cup tahini

·        1 cup sugar

·        1 large egg

·        1 large egg yolk

·        2 teaspoons vanilla extract

·        ½ cup sour cream

Directions:

1.      Preheat oven to 375 degrees F. Grease 8 x8 inch baking dish.

2.      To make the topping: In a medium bowl, whisk together the flour, brown sugar, salt, cinnamon, and hawaij. Using a wooden spoon or your hands, mix in the butter until combined and crumbly. Mix in the sesame seeds. Set aside.

3.      To make the cake: In a medium bowl, combine the flour cinnamon, hiwaij, baking powder, baking soda, and salt and whisk to combine. In a stand mixer fitted with the paddle attachment, cream together the butter, tahini, and sugar until pale and fluffy, 3-4 minutes. Add the whole egg and egg yolk and mix to combine, then beat in the vanilla. Mix in half of the flour mixture and the sour cream, then mix in the remaining flour mixture.

4.      Scrape the batter into the baking dish and spread it out evenly. Sprinkle the toping evenly over the batter. Bake until toothpick inserted into the center comes out clean. Begin checking for doneness at 35 minutes. Make sure that it is done before taking it out of the oven otherwise the center will sink! Serve warm out of the pan.