We coated the baking pan with benne and sugar to create a sweet and slightly crunchy crust all over the outside.
Chocolate-Benne Marbled Coffee Cake
Yields: 1 (9X5-Inch) Loaf
- 1 cup plus 2 tablespoons sugar, divided
- 2 tablespoons raw benne seeds
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1¾ teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup whole buttermilk
- ½ cup tahini
- ½ cup vegetable oil
- 1 tablespoon toasted sesame oil
- ⅓ cup unsweetened cocoa powder
- Preheat oven to 350°. Spray a 9x5-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray pan again.
- Place 2 tablespoons sugar and benne seeds in prepared pan, swirling to coat. Tap out excess, and reserve for topping.
- In a large bowl, beat eggs, vanilla, and remaining 1 cup sugar with a mixer at medium-high speed until eggs are pale and thick, about 1 minute.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a large measuring cup, whisk together buttermilk, tahini, and oils. With mixer on low speed, gradually add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour 1½ cups batter into prepared pan.
- Add cocoa to remaining batter, beating until combined. Drop chocolate batter by spoonfuls over batter in pan. Using a knife or wooden pick, swirl batters together; sprinkle with reserved sugarbenne mixture.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour and 5 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.