Orange Blossom-Sesame Cake with Peaches Recipe

María del Mar Sacasa

Moist and buttery with a hint of orange blossom flavor, this sesame-topped bundt cake is perfect with ripe summer peaches.

Recipe Details

Orange Blossom-Sesame Cake with Peaches Recipe

Active 45 mins
Total 3 hrs
Serves 10 to 12 servings


  • For the Topping:
  • 1 cup toasted sesame seeds
  • 1/4 cup (about 1 3/4 ounces) sugar
  • 1/4 cup (about 1 1/4 ounces) all-purpose flour
  • 3 tablespoons unsalted butter, cut into small pieces and chilled
  • 1 tablespoon finely grated orange zest
  • 1/8 teaspoon salt
  •  For the Cake:
  • Baking spray
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 2 cups (about 14 ounces) granulated sugar
  • 3 large eggs, at room temperature
  • 2 cups (about 10 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 3 tablespoons orange blossom water
  • 1 teaspoon pure vanilla extract
  •  For the Peaches:
  • 2 (1-pound) bags frozen sliced peaches
  • 6 tablespoons granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract


  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

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