Sesame-Seed Butter Cake

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Preparation info

  • 1

    cake
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • tablespoons butter
  • ½ cup untoasted sesame seeds
  • 2 cups sifted all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup sugar
  • teaspoons vanilla extract
  • ½ cup butter, softened
  • 2 large eggs
  • 1 cup milk
  • Sesame-Seed Frosting

Method

  1. Preheat oven to moderate (350°F.).

  2. Melt one and one-half tablespoons butter in a skillet. Add the sesame seeds. Stir and cook until lightly browned. Set one-quarter cup of the mixture aside to add to the cake batter. Reserve remaining seeds to top the frosting.

  3. Sift together the flour, salt and baking powder and set aside. Gradually blend the sugar and vanilla with the softened one-half cup butter. Beat in the eggs. Mix the one-quarter cup toasted sesame seeds with the flour mixture and add alternately with the milk to the butter-sugar mixture. Beat the batter for thirty seconds.

  4. Turn the batter into a lightly floured well-greased pan (9 × 9 × 2 inches). Bake for thirty-five minutes, or until a cake tester inserted into the center comes out clean. Cool in the pan for ten minutes. Turn out onto a wire rack to finish cooling. When cold, spread with sesame-seed frosting. Sprinkle top with reserved toasted sesame seeds. To serve, cut into squares.

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