Sesame Coffee Cake Recipes

Steps:

• 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.
• 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.
• Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 tablespoons sugar.
• 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.

Steps:

• Heat oven to 350*.
• Prepare streusel.
• Mix all ingredients until crumbly.
• Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
• Beat on medium speed, scraping bowl occasionally, 2 minutes.
• Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
• Top with remaining batter; sprinkle with remaining streusel.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.

Steps:

• Preheat oven to 325-degrees F.
• Grease and flour 9 x 5-inch loaf pan.
• Cream 1/2 cup butter or margine, tahini and sesame oil in large bowl together.
• Beat in sugar and eggs.
• Blend in vanilla.
• Sift flour, baking powder and salt together in small bowl.
• Add sifted dry ingredients alternately with milk to creamed mixture, stirring until blended.
• Fold in 3 T toasted sesame seeds.
• In seperate bowl make streusel topping.
• Blend brown sugar, flour, butter, tahini and cinnamon in small bowl until mixture is crumbly.
• Turn batter into prepared pan.
• Sprinkle with streusel topping.
• Top with 2 tsp sesame seeds.
• Bake 75-90 minutes or until toothpick comes out clean.

Steps:

• For the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and orange zest. Add the milk, vanilla extract, almond extract and eggs and whisk to combine. Place the bowl onto the stand mixer, fitted with a dough hook attachment, and mix on medium speed to combine. Use a rubber spatula as needed to scrape the bottom and sides. With the mixer running, add butter 1 tablespoon at a time until it is incorporated into the dough. When all the butter is incorporated, mix on medium for another 10 to 15 minutes, until smooth and slightly sticky. Stretch the dough into a ball. Lightly oil a clean bowl, place the dough in top down, flip over to coat in oil fully and cover with plastic wrap. Let rise until it's doubled in size, 1 to 2 hours.
• Grease a 9-by-5-inch metal loaf pan and line with enough parchment paper to come all the way up on the two long sides and allow 1-inch wings.
• On a clean work surface, roll the dough out into a 22-by-10-inch rectangle. The dough should be slightly sticky but if it's too sticky to work with you can dust with a little flour. Using all but about 2 tablespoons of the Filling (recipe follows), spread it onto the dough, leaving a ½-inch border at the top edge. Roll the dough the long way into a tight log and pinch the edges to seal. Cut it in half so you have two shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the loaf pan, cover with plastic, and let rise until puffy and risen by about half, 30 to 40 minutes.
• Arrange an oven rack in the lower third and preheat to 350 degrees F.
• Gently brush the top of the babka with the egg wash and cover with the Crumble (recipe follows). Bake until the top is deep golden brown and the internal temperature is 190 to 195ºF, begin checking at 45 minutes.
• While babka is baking, prepare the Glaze (recipe follows).
• Cool for 15 minutes in the pan and then transfer to a rack. Drizzle over the glaze and then cool completely before cutting open. To store wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two.
• In a medium bowl with a stiff rubber spatula, mix together the sesame paste, sugar, coconut oil, salt and orange zest until combined and spreadable. Reserve at room temperature until ready to use.
• Combine the flour, powdered sugar, sesame seeds and salt in a small bowl. Add the butter and rub together with your fingers until butter is thoroughly combined and mixture is coarse and crumbly.
• Combine powdered sugar and salt in a small bowl. Add 1 tablespoon of milk and whisk to combine. If the mixture is too thick, add more milk until desired consistency.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a tube pan or a 9 x 13 inch baking pan.
• In a medium bowl combine oil, honey, tahini, baking powder and nutmeg; mix well. Stir in flour, sesame seeds and water. Pour into prepared pan.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.