Apple Buckwheat Cake
This rustic apple buckwheat cake combines the earthy flavor of buckwheat with sweet tart apples, and is a perfect accompaniment to a cup of tea on a chilly fall morning.
Yield: 1 10-inch cake
  • 1 cup unsalted butter, room temperature
  • 1⅔ cup sugar, plus 2 tbsp, divided
  • 2 tsp kosher salt
  • 1 tsp vanilla extract
  • 6 large eggs
  • 3-4 tart apples, peeled and cored, 1 grated and the others thinly sliced, cores reserved
  • 1½ cups almond flour
  • ¾ cup buckwheat flour
  • ⅔ cup all purpose flour
  • ⅓ cup cornmeal
  • 2 tsp baking powder
For the glaze
  • ½ cup sugar
  • ½ cup water
  • pinch of kosher salt
  • 1 cinnamon stick
  1. Heat oven to 350F. Grease a 10-inch springform or cake pan. Set aside.
  2. 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.
  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. Mix until just combined. Pour the batter into the prepared cake pan, spreading evenly.
  5. Arrange the sliced apples on top of the cake in a concentric pattern. Sprinkle the remaining 2 tbsp sugar over the top.
  6. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool for 15 minutes before removing from the pan to a wire rack to cool.
  8. 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.
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at