Black Sesame Cake

A recipe from the Pantry, Fall Farmers Market, taught by Laura Pyles. Yields one 10-inch bundt cake.

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Prep

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Cook

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Servings

Ingredients

1
Preheat oven to 350 degrees, and grease a 10-inch bundt pan.
2
In the bowl of a stand mixer, cream together the olive oil, pudding powder, and butter until smooth.
3
Add the black sesame seeds and sugar and mix until smooth once more.
4
Add the eggs one at a time (scraping the bottom of the bowl as needed) followed by the vanilla, and then the buttermilk.
5
Whisk together the dry ingredients (flour, baking soda, salt, and baking powder), then add them all at once to the wet ingredients and mix until everything is combined, scraping down once or twice.
6
Transfer the batter to the prepared bundt pan, and bake until a skewer inserted into the cake comes out clean (between 45 minutes and an hour).
7
Cool the cake in pan for 10 minutes, then invert onto a plate.
8
Make the glaze: In a small pan, combine the powdered sugar, milk and vanilla, and bring to a boil.
9
Once boiling, pour the hot glaze over the bundt cake and serve warm.

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