courtesy of Elizabeth Quijada

Finely ground black sesame seeds create a deeply flavored and dramatically hued cake.

Almond flour is sold at some supermarkets and at natural foods stores. Black sesame seeds are available at some supermarkets. Look in the bulk section.





Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup almond flour or almond meal
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons plus 1/2 cup black sesame seeds
1 1/3 cups plus 2 tablespoons sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk
1 (medium) firm but ripe pear, peeled, cored, cut into 1/4\" cubes



Method

1. Preheat oven to 325°F. Butter one 9x5x3\" loaf pan or six 4x2x2\" paper or metal loaf pans. Whisk 1 1/2 cups flour, next 4 ingredients, and 2 tablespoons sesame seeds in a medium bowl. Grind remaining 1/2 cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
2. Using an electric mixer, beat 1/2 cup butter and 1 1/3 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 tablespoons flour in a small bowl; fold into batter.
3. Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 tablespoons sugar.
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.