Black Sesame-Pear Tea Cake
['1/2 cup (1 stick) unsalted butter, room temperature, plus more', '1 1/2 cups plus 2 tablespoons all-purpose flour', '1 cup almond flour or almond meal', '2 teaspoon baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon kosher salt', '2 tablespoons plus 1/2 cup black sesame seeds', '1 1/3 cups plus 2 tablespoons sugar', '1 large egg', '1 large egg yolk', '3/4 cup buttermilk', '1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4" cubes', 'Ingredient info: Almond flour is sold at some supermarkets and at natural foods stores. Black sesame seeds are available at some supermarkets and at Asian markets.']
Preheat oven to 325°F. Butter one 9x5x3" loaf pan or six 4x2x2" paper or metal loaf pans. Whisk 1 1/2 cups flour, next 4 ingredients, and 2 tablespoons sesame seeds in a medium bowl. Grind remaining 1/2 cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
Using an electric mixer, beat 1/2 cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2-3 minutes. Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1-2 minutes. Add egg and egg yolk. Beat until pale and fluffy, 3-4 minutes. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Toss pear with remaining 2 tablespoons flour in a small bowl; fold into batter.
Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 tablespoons sugar.
Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45-55 minutes for small loaves. Let cool in pans on a wire rack.
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