Apple Buckwheat Cake
Apple Buckwheat Cake takes about 45 minutes from beginning to end. One portion of this dish contains approximately 11g of protein, 31g of fat, and a total of 457 calories. This recipe serves 10 and costs $1.11 per serving. 38 people were glad they tried this recipe. It is brought to you by Joanne Eats Well with Others. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up eggs, buckwheat flour, vanillan extract, and a few other things to make it today. It works well as a side dish. With a spoonacular score of 32%, this dish is rather bad. Buckwheat, Apple, and Brandy Cake, Buckwheat Apple Cake (Gluten Free), and Totally Healthy, Vegan and Grain Free Buckwheat Apple Ring Cake are very similar to this recipe.
Servings: 10
Ingredients:
2/3 cup all purpose flour
1 1/2 cups almond flour
2 tsp baking powder
3/4 cup buckwheat flour
1 cinnamon stick
1/3 cup cornmeal
6 large eggs
2 tsp kosher salt
1/2 cup sugar
3-4 tart apples, peeled and cored, 1 grated and the others thinly sliced, cores reserved
1 cup unsalted butter, room temperature
1 tsp vanilla extract
1/2 cup water
Equipment:
stand mixer
cake form
bowl
oven
mixing bowl
toothpicks
wire rack
sauce pan
frying pan
Cooking instruction summary:
Heat oven to 350F. Grease a 10-inch springform or cake pan. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium-high speed until light and fluffy, about 3-4 minutes. Add in the vanilla and the eggs, one at a time, mixing well after each addition, and scraping down the bowl as necessary.Mix in the grated apple until combined, scraping down the bowl.Add the almond flour, buckwheat flour, all purpose flour, cornmeal, and baking powder to the mixing bowl. Mix until just combined. Pour the batter into the prepared cake pan, spreading evenly.Arrange the sliced apples on top of the cake in a concentric pattern. Sprinkle the remaining 2 tbsp sugar over the top.Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.Let cool for 15 minutes before removing from the pan to a wire rack to cool. Meanwhile, prepare the glaze. In a medium saucepan, combine the sugar, water, reserved apple cores, and cinnamon stick. Simmer over medium heat until sugar has melted. Bring to a boil and then shut off heat, letting the apple and cinnamon flavors infuse while the cake cools. Brush over the top and sides of the cake while it is still warm. Let cool completely before serving.
Step by step:
1. Heat oven to 350F. Grease a 10-inch springform or cake pan. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium-high speed until light and fluffy, about 3-4 minutes.
2. Add in the vanilla and the eggs, one at a time, mixing well after each addition, and scraping down the bowl as necessary.
3. Mix in the grated apple until combined, scraping down the bowl.
4. Add the almond flour, buckwheat flour, all purpose flour, cornmeal, and baking powder to the mixing bowl.
5. Mix until just combined.
6. Pour the batter into the prepared cake pan, spreading evenly.Arrange the sliced apples on top of the cake in a concentric pattern. Sprinkle the remaining 2 tbsp sugar over the top.
7. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 15 minutes before removing from the pan to a wire rack to cool. Meanwhile, prepare the glaze. In a medium saucepan, combine the sugar, water, reserved apple cores, and cinnamon stick. Simmer over medium heat until sugar has melted. Bring to a boil and then shut off heat, letting the apple and cinnamon flavors infuse while the cake cools.
9. Brush over the top and sides of the cake while it is still warm.
10. Let cool completely before serving.
Nutrition Information:
covered percent of daily need
