Orange Blossom-Sesame Cake with Peaches Recipe

1. For the Topping: Pulse sesame seeds, sugar, flour, butter, orange zest, and salt in food processor until crumbly; reserve.

2. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Spray Bundt pan with baking spray.

3. Beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, and salt in medium bowl. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed. Add orange blossom water and vanilla and beat just to combine.

4. Sprinkle half of topping in prepared pan. Scrape half of batter over topping. Sprinkle batter with remaining topping; press gently into batter with fingertips. Scrape remaining batter over topping.

5. Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes. Transfer cake to cooling rack and cool in pan 15 minutes, then turn out directly onto rack and cool completely, about 1 hour.

6. For the Peaches: Combine peaches, sugar, and salt in large heavy-bottomed saucepan. Cook, stirring, until peaches are tender and syrupy, 20 to 30 minutes. Stir in vanilla.

7. Serve cake with peaches at room temperature.

Special equipment

Bundt pan, food processor, large heavy-bottomed saucepan, electric mixer, rubber spatula, cooling rack

This Recipe Appears In

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