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Yogurt Bundt Cake with Passion Fruit Sauce

The simple dessert gets its nuttiness from toasted sesame seeds and sweet tropical tang from passion fruit syrup. From: Saveur SERVES 8

2 cups flour
1 tbsp. baking powder
1/8 tsp. kosher salt
1½ cups sugar
10 tbsp. unsalted butter, softened, plus more
3 eggs
1 cup plain Greek yogurt
1 tsp. vanilla extract
1 cup frozen passion fruit purée, defrosted
1 tbsp. black sesame seeds, lightly toasted

Heat oven to 350°. Whisk flour, baking powder, and salt in a bowl. In another bowl, using an electric hand mixer, beat 1 cup sugar and the butter until fluffy. Add eggs one at a time, beating well after each addition. Stir in yogurt and vanilla. With the motor running, slowly add dry ingredients until batter forms. Transfer to a greased 10" bundt pan, and smooth top. Bake until golden and a toothpick inserted into cake comes out clean, 45 minutes to an hour. Let cake cool completely, then invert onto a serving platter and slice.

Bring remaining sugar, the passion fruit purée, and ½ cup water to a simmer in a 1-qt. saucepan over medium-high heat; cook, stirring occasionally, until sugar is dissolved and sauce is slightly thickened, 1–2 minutes, and let cool. Drizzle sauce over cake slices; garnish with sesame seeds.