Salvadorian Quesadilla Cake

• 1 3/4 cups sifted cake flour (not self-rising, sift before measuring)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs, at room temperature 30 minutes
• 3 tablespoons sour cream
• 1/2 ounce finely grated parmesan cheese
• 1/2 cup whole milk
• 1 teaspoon sesame seeds (optional)

1. Preheat oven to 400u0b0F with rack in middle. Line bottom and sides of 9x5 loaf pan with parchment paper.
2. 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.
3. Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
4. 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.
5. Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
6. Cooks' note:
7. Cake keeps in an airtight container at room temperature 3 days.

cake flour, baking powder, salt, unsalted butter, sugar, eggs, sour cream, parmesan cheese, milk, sesame seeds

Taken from www.food.com/recipe/salvadorian-quesadilla-cake-367961 (may not work)