This black sesame pumpkin loaf cake is a super moist, cinnamon-spiced pumpkin cake with a nutty black sesame filling and a crunchy black sesame crumble topping.
Every autumn I tell myself I won’t make another pumpkin bread vacation. This new recipe earns its spot. It’s a tender, moist pumpkin loaf cake with a lot of something extra.
It borrows a trick from coffee cake- there is a ribbon of sweet black sesame filling tucked between two layers of cake batter. Then, it takes notes from crumb cake with a generous layer of black sesame crumble on top.
If you’ve never baked with black sesame, start here! Black sesame tastes like a nuttier, roastier peanut butter. Paired with pumpkin and cinnamon, it tastes familiar and new at the same time.
Recipe Highlights
- Super moist crumb. The mixture of pumpkin puree, oil, and butter creates a flavorful cake that remains soft for days.
- Crunchy black sesame crumble. The delicious textural star of the show!
- Approachable intro to black sesame. A great first step into black sesame desserts if the ingredient is new to you.
Ingredient Notes
Black sesame seeds. Purchase them raw or roasted. Toast raw seeds in a dry skillet for a few minutes until fragrant. Toasting releases extra flavor, so don’t skip it! Also, remember that white sesame seeds and black sesame seeds taste different.
Grinding the seeds. Pulse black sesame seeds in a spice grinder or a small food processor until it looks like coarse sand. If you process the seeds too long, it will turn into a paste. Over-grinding releases oils, making the filling greasy.
Pumpkin puree. Use canned 100% pure pumpkin (NOT pumpkin pie filling). Homemade puree isn’t recommended because it’s usually more watery than the canned version.
Cinnamon. Ground cinnamon is the only spice used here. This allows the black sesame flavor to actually shine. Otherwise, if you want more of a classic pumpkin spice flavor- go ahead and use your favorite pumpkin spice mix (ie cinnamon, ginger, nutmeg).
How to Make Black Sesame Pumpkin Cake
- Make crumble first. Combine crumble ingredients and keep store in the fridge to firm up.
- Make black sesame filling. Mix ground black sesame with sugar and salt.
- Mix together pumpkin batter. Whisk the wet ingredients until smooth. Fold in the dry ingredients.
- Layer. Spread about half of cake batter into lined loaf pan. Sprinkle black sesame filling over the top, keeping it more in the center (more details below). Cover with remaining batter.
- Top and bake. Scatter chilled crumble bits over the top and press it in lightly. Bake until skewer inserted in center comes out clean.
- Cool. Let loaf cake cool in pan for 10 minutes, then lift out to cool completely on wire rack.
Helpful Tips
Keep the black sesame filling inside the cake! If the filling touches the pan, it can leak out and separate the top and bottom layers.
- Leave a border. Spread the filling down the center, leaving a little under 1/2-inch of bare batter around the edges.
- Dollop, then spread. Add the top layer of cake batter in spoonfuls over the filling. Use back of a spoon or a mini offset spatula to push batter all the way to the edges so it meets the bottom layer and seals the filling in.
Don’t overmix the batter. Overmixing gives your a tough, dense loaf instead of soft and tender.
Tent with foil if needed. Loaf cakes bake for about an hour. If the crumble is getting dark before the center is done, lay a piece of foil (or create foil tent) loosely over the top.
Use a light-colored metal pan. If you have a dark pan, drop the oven temperature by 25°F.
Storage & Make-Ahead
Room Temperature: Store in a covered container at room temperature for up to three days. The cake stays moist, but the crumble will soften a little each day.
Refrigerator: Keep in a covered containers or wrapped well in the fridge for up to 5 days. Bring to room temperature or gently reheat for best texture.
Freezer: Wrap the whole loaf or individual slices in plastic wrap and foil. Freeze up to 3 months. Thaw at room temperature.
Make ahead: Bake the loaf a day before you plan to serve it. The flavors get even better overnight!
Black Sesame Pumpkin Loaf Cake
Ingredients
Black Sesame Crumble:
- 70 g unsalted butter, melted, warm
- 50 g brown sugar
- 25 g granulated sugar
- ¼ teaspoon kosher salt
- 70 g all-purpose flour
- 30 g black sesame seeds, processed to coarse powder
Black Sesame Filling:
- 20 g black sesame seeds
- 25 g granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Pumpkin Cake:
- 200 g granulated sugar
- 2 large eggs, room temp
- 50 g neutral flavored oil, such as avocado oil or vegetable oil
- 50 g unsalted butter, melted
- 230 g canned pumpkin puree
- 2 teaspoons vanilla bean paste , or pure vanilla extract or combination
- 200 g all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
Crumble:
- In a medium bowl, stir together warm melted butter, brown sugar, granulated sugar, and salt.
- Add flour and ground black sesame. Mix until dough forms. Mixture will be soft with a play-dough like texture.
- Cover and refrigerate until ready to use.
Filling:
- Combine black sesame seeds, sugar, cinnamon and salt in small food processor. process until mixture is coarse powder. Set aside until needed.
Cake:
- Preheat the oven to 350°F. Line a 9×4-inch light-colored loaf pan with parchment paper, lightly grease it, and set aside.
- In a large bowl, whisk the sugar and eggs for about 1 minute, until pale and slightly thickened.
- Add oil and melted butter. Whisk until combined. Follow with pumpkin puree and vanilla. Mix until smooth.
- In a separate bowl, whisk together flour, cinnamon, salt, baking powder and baking soda. *If your flour is lumpy, sift it first!
- Add dry ingredients to wet ingredients. Use a spatula to fold ingredients together. Mix just until no dry streaks of flour remain. Don't overmix!
Assembly:
- Scoop half of cake batter into the prepared loaf pan. Spread evenly.
- Sprinkle black sesame filling over the batter, leaving a ¼- to ½-inch border around the edges to keep the filling inside.
- Dollop remaining batter on top and gently spread into an even layer, all the way to the edges.
- Remove black sesame crumble from fridge. Break into chunks and bits, scatter it over the batter, and gently press it in to ensure it adheres to batter. If desired, sprinkle additional black sesame seeds on top.
- Bake for 50-60 minutes in center rack of preheated oven, rotating pan midway through. If the topping brownies before the cake is done, tent it loosely with foil and continue baking.
- Cool in pan for 10 minutes. Unmold cake and transfer to wire rack to completely cool. Use a serrated knife and slice with a gently sawing motion.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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