Black Sesame Crumb Cake

A moist and fluffy cake topped with a crunchy black sesame streusel makes this the perfect breakfast treat or afternoon pick me up!

Coffee cake (aka crumb cake) is one of my favorite breakfast treats! Any time I find myself at a bakery or coffee shop that sells it, I HAVE to get it. It’s not even a question.

Black sesame anything is also my favorite so naturally, I had to put the two together and make this black sesame crumb cake! This cake makes 16 servings or 9 more generously sized portions, but before the day had even ended, all of the portions were gone (with the help of my husband and mom) ... whoops! 😅

If you’re unlike me and actually know how to exercise self-control, and not eat all of the cake in one day, you can certainly freeze the cake for another day! This cake freezes well so I would suggest placing any leftover black sesame cake in the freezer in an airtight container the day of baking if you know you will not be eating it all that same day. This cake is best served warm so when you have a hankering for some, just take it directly from the freezer and heat it in the microwave for about 30-40 seconds and enjoy!

TIPS:

• Be sure to measure your flour using the spoon and level method to avoid using too much flour.

• Black sesame powder can be found in many Asian markets however, I like to make my own by grinding whole roasted black sesame seeds in a blender or food processor. Pulse the seeds until it is a fine powder. There may be some clumps in your powder which is completely normal as this is just the natural oils from the seeds. Be sure to buy black sesame seeds that are already roasted, or feel free to roast them yourself if not.

• Be sure your butter, eggs and sour cream are all room temperature.

Prep Time: 45 minutes

Bake Time: 45-50 minutes

Total Time: 1 hour and 35 minutes

Yield: Makes 16 servings

INGREDIENTS

For the Black Sesame Streusel Topping:

• 1/3 cup lightly packed light brown sugar

• 1/3 granulated sugar

• 6 tablespoons black sesame powder (I finely ground roasted black sesame in a food processor or blender)

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, melted

For the Black Sesame Ribbon:

• 2 tablespoons sugar

• 1/4 cup black sesame (I finely ground roasted black sesame in a food processor or blender)

For the Cake:

• 2 & 1/4 cup all-purpose flour

• 1/4 cup cornstarch

• 2 & 1/2 teaspoon baking powder

• 3/4 teaspoon salt

• 3/4 cup unsalted butter, at room temperature

• 1/2 cup light brown sugar

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 2 teaspoon vanilla extract

• 1 cup sour cream, room temperature

• Dusting of confectioner's sugar (optional)

INSTRUCTIONS

1. First, make the crumb topping by combining the brown sugar, granulated sugar, ground black sesame, and salt in a small bowl. Stir in the melted butter using a fork, then add the flour. Mix until crumbly looking and set aside.

2. Second, make the black sesame ribbon by combining the granulated sugar with ground black sesame in a small bowl until well mixed. Set aside.

3. Preheat oven to 350 F for standard oven. Line a 9x9 pan with parchment paper.

4. Sift the flour, cornstarch, salt, and baking powder into a large bowl and whisk together. Set aside.

5. Beat the butter and granulated sugar in a stand mixer fitted with a paddle attachment or a large bowl If using an electric hand mixer. Mix until light and fluffy then add the brown sugar and mix on high.

6. Pour in the vanilla extract, then add the eggs one at a time while mixing on low.

7. Scrape the bowl down then add the sour cream and mix until combined.

8. Add the dry flour mixture to the wet mixture and mix until just combined using a spatula. Using the same spatula, scrape down the bowl and mix any stray bits of flour in, but be sure not to over-mix.

9. Pour half the cake batter into the prepared pan and smooth the cake batter to the edges of the pan. Sprinkle the black sesame filling on top in order to make the ribbon in the middle of the cake.

10. Spread the remaining batter over the black sesame filling moving from the center to the edges.

11. Top with the black sesame streusel mixture and bake at 350 F for about 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 30 minutes before cutting. Dust with confectioner's sugar if desired.

12. Enjoy!

Recipe adapted from Preppy Kitchen.