Supposedly, our first big storm of the season is supposed to hit here in the Northwest. So far, there has been some heavy rain but in Seattle that isn’t exactly big news. Nonetheless, I’m prepared with enough canned food and extra batteries to last me until next the millennial. Oh, and also a large down blanket and extra fuzzy socks. Might as well be cozy.
You know what else is cozy? The smell of an Apple Buckwheat Cake baking. Butter, sugar and cinnamon wafting in the air beats a fake ass pumpkin candle any day.
Since I’ve started the Nutritional Therapy Program, I’ve gotten into alternative flours, which have a more complex flavor profile than all-purpose. I know they can be a tad pricier and with that in mind, I don’t have any plans of throwing all-purpose out the window. Yet… I prefer the taste of whole wheat, buckwheat, almond and so forth. They are also more nutritious.
This Apple Buckwheat Cake has a combination of whole wheat flour and buckwheat flour to give it a lighter melt in your mouth crumb. A scant 1/2 cup of coconut sugar or dark brown sugar, honey and shredded apple sweeten it just so.
Enjoy a slice with a cup of steaming hot coffee or tea. It is the perfect mid-day snack and taste amazing with a large scoop of ice cream for dessert.
If you decide to take a chance on this Apple Buckwheat Cake, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 cup buckwheat flour
- ½ cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons un-salted butter, softened
- ½ cup coconut sugar or dark brown sugar
- 2 tablespoons honey
- 2 large brown eggs, at room temperature
- 1 cup whole milk
- 1 medium sized honey crisp apple, grated
- Pre-heat oven to 350 degrees F. Spray a 8 inch round cake pan with nonstick spray. Set aside.
- In a small bowl, whisk together the dry ingredients and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter,sugar and honey, until light and fluffy. Add in 2 large eggs, one at a time, beating throughly after each addition.
- Alternate between adding the whole milk and dry ingredients into the butter egg mixture, until a silky batter forms. Fold in grated apple.
- Top with sliced apple if you desire.
- Pour batter into cake pan and bake for 35 - 40 minutes, or until a tester inserted in the middle comes out clean.