As most of you know, i am in the Mile High City, Denver which is 5,280 ft above sea level and with high altitude, my bakings behave strangely and the recipe has to be altered otherwise it will be offerings to the Culinary God. I have specify the ingredients in brackets for all friends who reside at sea level. Happy baking and do try this fusion , western cake with eastern flavor - sesame.
1/4 teaspoon baking soda(1/2 tsp for sea level)
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2 1/2 teaspoons toasted sesame oil
1 teaspoon vanilla extract
8 tablespoons butter, room temperature
3/4 cup sugar(1 cup sugar for sea level)
1/2 cup buttermilk, room temperature
1/4 cup toasted black sesame seeds
Preheat the oven to 350 degrees F. Grease the bottom and sides of a 8 inch cake pan or a springform pan or line muffin pan with paper cups -
Beat the eggs together in a bowl with a whisk. Add the sesame oil and vanilla and thoroughly combine.
Place the butter in the bowl of a stand mixer and beat with the paddle attachment on medium for a few minutes to soften it up. Add the sugar and beat for several more minutes until it is light-colored and fluffy.
Add in the egg mixture a little at a time while the mixer is still running, letting it slowly combine over a couple of minutes.
Stop the mixer and pour in a third of the flour mixture, and beat just until combined. Scrape down the sides as necessary.
Add half the buttermilk and beat until combined.
Repeat with half of the remaining flour mixture, the rest of the buttermilk, and finally the rest of the flour mixture with the sesame seeds. With each addition, beat it only until it is just incorporated.
Scrape the batter into the prepared pan and bake in the oven for about 30-40 minutes, 20 - 25 minutes for muffin pan, until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cupcakes cool on the rack .
This cake will keep in an airtight container for up to 4 days.