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Salvadoran Inspired Coffee Cake



– 1/2 cup plus 1 tablespoon Real California butter, melted and cooled to room temperature, divided – 1 cup all-purpose flour – 1 teaspoon baking powder – 1 cup sugar – 2 large eggs – 1 cup finely crumbled Real California queso fresco cheese – 1/4 cup Real California Mexican crema (table cream) – 1/4 cup Real California whole milk – 1 tablespoon sesame seeds :Hispanic Dairy, baking
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Prep time: 30 minutes

Cook time: 50 minutes

Preheat the oven to 325°F. Coat an 8-by-5- or 9-by-4-inch loaf pan with 1 tablespoon butter and set aside.

In a medium bowl, whisk together flour and baking powder and set aside.

In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, combine sugar and eggs and beat on high until thick and pale, about 2 minutes. Add queso fresco, crema, and milk and beat until combined. Beat in 1/2 cup of butter. With the mixer on low speed, add flour mixture, stirring until just combined.

Transfer mixture to the prepared pan and sprinkle with sesame seeds. Bake until cake is pulling away from the sides of the pan and a tester inserted into the center comes out clean, 50 to 55 minutes. Remove to a wire rack to cool for 30 minutes. Run a knife around edges of cake, unmold, and serve warm or room temperature. Serves 6 to 8.