When my dad ran the Japanese restaurant years ago, my mom would bake this cake every week, cutting them into square portions and wrap them up in plastic wrap to be sold at the counter for something like 50 cents. This quesadilla isn’t the cheese-filled tortilla that you’re accustomed to; instead it’s an El Salvadorian sweet and slightly savory cake moistened with sour cream and flavored with parmesan cheese. Kind of a strange combination of ingredients at first read but after you taste it you’ll realize that it works deliciously. This cake isn’t going to win any beautyÂ pageants but it will win your adoration. It’s a breeze to make and you’ll be rewarded with tasty sweets to nibble on all week long.
Here’s the recipe direct from mom —
I baked it for about 35 minutes but gauge on checking it anywhere from 25-35 minutes, depending on the strength of your oven. Mine kind of sucks. When it’s set in the middle and the top is golden brown it’s done. Oh, and my mom doesn’t add sesame seeds on top like I did but after doing some research on authentic quesadilla cakes and noticing that most of them included it, I did too. I think it looks pretty.
I think I’ll have to try this! And love you on the horse, so cute. 🙂
I am in love with this cake…never heard of it before, but I already love it. Making it this weekend! Theresa
I’m completely obsessed with sesame seeds of all sorts and I also love little cake squares. This would be so good with an iced coffee…right now!
This looks amazing! Looks light and so tasty. Love the sound of a quesadilla cake too. I’m sure it sells out everytime 🙂 Thank you for sharing a family recipe!
Anything called quesadilla cake has to be awesome! I love your family’s recipes.
Todos los dias se aprende algo nuevo! I love the idea of this sweet and savory cake/quickbread.
I love love love a savory cake and really anything with cheese so this pretty much sounds fantastic.
I made this a couple of days ago (used buttermilk since I had some on hand to use up) and OMG…DELISH!!! It was moist and delicious. A bit on the dense side but it was amazing. I shared with some of my students (one being from El Salvador) and all I heard was amazing happiness and a request for this recipe. My student from El Salvador said it was so delicious and rich so further Salvadorian approved. I will keep this on hand. Thanks for this recipe!
I’m so glad you and your students enjoyed it! It’s one of my favorite recipes!
How much is a cube of butter? Is this any pancake mix? Is bisquick considered a pancake mix?
I have used your recipe for the past few years and I meant to thank you! I was raised by an amazing el Salvadoran woman who used to make this for me as a special treat. I missed it so much and was so grateful to find this recipe as an adult. Thank you for sharing. I really appreciate it.