This recipe calls for finely ground black sesame seeds, which create a deeply flavored and dramatically hued cake.
Recipe information
Yield
10 to 12 Servings
Ingredients
½
1½
1
2
½
½
2
1⅓
1
1
¾
1
Preparation
Step 1
Preheat oven to 325°. Butter one 9x5x3-inch loaf pan or six 4x2x2-inch paper or metal loaf pans. Whisk 1½ cups flour, next 4 ingredients, and 2 Tbsp. sesame seeds in a medium bowl. Grind remaining ½ cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
Step 2
Using an electric mixer, beat ½ cup butter and 1⅓ cups sugar in a large bowl until well combined, 2–3 minutes. Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1–2 minutes. Add egg and egg yolk. Beat until pale and fluffy, 3–4 minutes. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Toss pear with remaining 2 Tbsp. flour in a small bowl; fold into batter.
Step 3
Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 Tbsp. sugar.
Step 4
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.
Nutrition Per Serving
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Reviews (37)
Back to TopI've also baked this several times, an indication that I enjoy this. Does anyone else have the situation where the pears become a bit sticky the day after the cake is made? I recommend that this be consumed the same day it is made.
Thomas Freitag
Kristiansand, Norway
12/10/2022
I have baked it about 10 times. Church members and friends love it. It is an excellent cake. I put in 3/4 cup of black sesame powder instead of a 1/4 cup. The original recipe of a 1/4 cup does not bring out the sesame flavor. I also increased the almond flour to 50 grams. I reduced the sugar to 1/4 cup and the 2 tablespoon of topping seems to balance the sweetness.
Matthew Lim
Republic of Singapore
11/19/2021
I made this in 2015 and it was one of the best things I've ever had. It's too bad BA reloaded the recipe, because there were 10 previous reviews that ran the gamut from "best thing ever" to "horrible -- into the trash." I determined that it was key to have a very ripe, juicy pear and bake the cake for the full length of time, even if it seems done sooner. I do agree with missmystra that processing the sesame seeds was an unexpected chore, but to me well worth it. However I disagree that the cake wasn't very sweet, and in fact found it a bit overly sweet as a snack cake. Also, although this is called a pear cake, the pear disappears--- it must be there as a neutral source of moisture and bulk. The only thing I didn't care for was the sugar topping. Next time, I'll try a buttery crumble. (It really doesn't need anything; it's more to cover a rather unattractive crust.)
Paula
Central Coast, California
11/11/2021
This recipe has potential, but a 1/2 cup of sesame seeds is overpowering and eclipses any pieces of pear you get in a bite. The sesame is pretty savory, which could have been okay, since I don't need a super sweet tea cake, but it was just too much. 1/4 cup would have been about right, in my opinion. Also, I wish specialty equipment was listed in the ingredients section because I ended up using a hand coffee grinder for an hour to get the amount of seeds needed. I've had much tastier quickbreads that don't take nearly as much time to prepare.
MissMystra
Austin, TX
10/9/2018