Salvadoran Sweet Cheese Bread

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Salvadoran Sweet Cheese Bread is a beloved holiday and birthday treat from El Salvador with a moist, slightly crumbly crumb studded with mild cheese and finished with toasted sesame seeds. The rice flour gives it a uniquely tender texture that distinguishes it from any standard pound cake, while the salty-creamy cheese balances the sweet, buttery base.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 20 gFat
• 11 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 24 gSugar
• 9 gProtein
• 240 mgSodium
• 120 mgPotassium
• 160 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dry mixture

• 1 cup rice flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt

For the batter

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 cup grated queso fresco or farmer cheese, drained

For the pan and topping

• 1 tablespoon butter for greasing the pan
• 1 round piece of parchment paper
• 2 tablespoons white sesame seeds
• 1 tablespoon granulated sugar for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with the tablespoon of butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the rice flour, all-purpose flour, baking powder, and salt until evenly combined; set aside.
3. In a large bowl, beat the softened butter with the sugar using an electric mixer on medium speed until pale and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth and creamy.
5. Stir the grated cheese into the wet mixture until evenly distributed, then alternately add the dry ingredients and the milk in three additions, beginning and ending with the flour mixture; mix just until no streaks remain.
6. Pour the batter into the prepared pan, smooth the top with a spatula, and sprinkle evenly with the sesame seeds followed by the dusting sugar.
7. Bake on the center rack for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Cool the bread in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing into wedges.

Cook’s Notes

• Traditional Salvadoran queso duro (hard cheese) gives the most authentic flavor; if unavailable, use queso fresco, farmer cheese, or well-drained mild ricotta.
• Do not skip the rice flour – it is essential for the characteristic slightly gritty, tender crumb that defines this bread.
• For an extra-moist cake, brush the warm loaf with 2 tablespoons of simple syrup made from equal parts sugar and water.
• Serve at room temperature with coffee or hot chocolate for the most authentic Salvadoran breakfast or merienda experience.
• The bread keeps well wrapped at room temperature for 3 days, or refrigerated for up to 1 week.

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