Wacky Buckwheat Spice Cake Recipes

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BUCKWHEAT BERRY STRIPED CAKE



Buckwheat Berry Striped Cake image

A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It's prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don't have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn't keep well overnight.

Provided by Melissa Clark

Categories     cakes, dessert

Time 45m

Yield 10 servings

Number Of Ingredients 15

1/3 cup/40 grams almond flour
1/3 cup/45 grams all-purpose flour
1/3 cup/45 grams whole wheat flour
1/4 cup/30 grams buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 stick/114 grams butter, softened, more for buttering pan
1/2 cup/100 grams granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup/60 milliliters buttermilk, sour cream or whole milk yogurt
1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed
1 tablespoon turbinado (or use granulated sugar)
Confectioners' sugar, for serving
Whipped cream or crème fraîche (optional)

Steps:

  • Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
  • In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
  • Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that's O.K.) Stir in flour mixture until just combined.
  • Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
  • Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners' sugar and serve, with whipped cream if you like.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 153 milligrams, Sugar 13 grams, TransFat 0 grams

WACKY BUCKWHEAT SPICE CAKE



Wacky Buckwheat Spice Cake image

A cheap, delicious snack cake that's not too sweet, and has a lower gluten content. Made with ingredients most have right on hand! Great with coffee, and creme fraiche or whipped cream - yum!

Provided by Heather Feswick

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h40m

Yield 9

Number Of Ingredients 16

½ cup all-purpose flour
½ cup buckwheat flour
½ cup cornstarch
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
⅛ teaspoon dry mustard powder
1 pinch ground black pepper
1 tablespoon molasses
¼ cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla
1 cup cold water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
  • Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 35.4 g, Fat 6.4 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 272.4 mg, Sugar 18.1 g

WACKY CAKE (SPICE CAKE)



Wacky Cake (Spice Cake) image

This recipe is super easy, and it's great if you don't have milk or eggs on hand. The cake is really moist.

Provided by AlwaysAl

Categories     Dessert

Time 35m

Yield 6-9 serving(s)

Number Of Ingredients 9

1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1 teaspoon baking soda
1 cup sugar
1 1/2 cups flour
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup water

Steps:

  • -preheat oven to 350.
  • -stir the dry ingredients together.
  • -add in the wet ingredients
  • -grease an 8 by 8 inch pan.
  • -cook for about thirty minutes.

WACKY BUCKWHEAT SPICE CAKE



Wacky Buckwheat Spice Cake image

A cheap, delicious snack cake that's not too sweet, and has a lower gluten content. Made with ingredients most have right on hand! Great with coffee, and creme fraiche or whipped cream - yum!

Provided by Heather Feswick

Categories     Sheet Cake

Time 1h40m

Yield 9

Number Of Ingredients 16

½ cup all-purpose flour
½ cup buckwheat flour
½ cup cornstarch
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
⅛ teaspoon dry mustard powder
1 pinch ground black pepper
1 tablespoon molasses
¼ cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla
1 cup cold water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
  • Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 35.4 g, Fat 6.4 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 272.4 mg, Sugar 18.1 g

STICKY BUCKWHEAT CAKE



Sticky Buckwheat Cake image

The buckwheat flour adds a deep assertive flavor to this dessert; the flour is also highly nutritious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 ten-inch cake

Number Of Ingredients 18

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
3 large eggs
1 3/4 cups all-purpose flour
1 cup buckwheat flour
1 1/2 teaspoons ground ginger
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon peeled and grated fresh ginger
1/2 cup raisins
1/2 cup brandy
1 tablespoon unsalted butter
1/2 cup packed dark-brown sugar
1 1/2 teaspoons ground cinnamon
2/3 cup light corn syrup
1/2 cup coarsely chopped pecans (1 3/4 ounces)
1 apple, peeled, cored, and cut into 1/2-inch cubes

Steps:

  • Make topping: In a small bowl, combine raisins and brandy; let stand until raisins are plump, about 20 minutes. Drain raisins; discard liquid.
  • In a 10-inch seasoned cast-iron skillet, melt butter over medium heat. Sprinkle with brown sugar and cinnamon, and remove from heat. Drizzle with corn syrup. Strew pecans, apple, and raisins over corn syrup; set aside.
  • Preheat oven to 350 degrees. Make cake: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth. Add sugar; beat until light and fluffy. Add eggs one at a time, beating until combined after each addition.
  • Into a large bowl, sift together flours, ground ginger, baking powder, and salt. In another bowl, combine milk and fresh ginger. Alternately add the flour and milk mixtures to butter mixture, beating until just combined after each addition, beginning and ending with flour mixture.
  • Pour batter into prepared skillet; make top even using an offset spatula. Bake until golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Transfer to a wire rack; let stand 5 minutes before inverting onto serving platter. Serve warm or at room temperature.

BUCKWHEAT SPICE PANCAKES



Buckwheat Spice Pancakes image

Spiced with cardamom and cinnamon I serve these with maple syrup and sprinkle with toasted pecan pieces.

Provided by L DJ3309

Categories     Breakfast

Time 15m

Yield 2 pancakes, 3 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup skim milk
1 tablespoon vegetable oil
1 large egg

Steps:

  • Combine first 7 ingredients in a large bowl, stir to blend.
  • Combine milk, oil, and egg stir into flour.
  • Spoon about 1/3 cup batter for each pancake onto a hot greased nonstick griddle or nonstick skillet.
  • Turn pancakes when the tops are covered with bubbles and the edges are dry.

Nutrition Facts : Calories 262.4, Fat 7.3, SaturatedFat 1.4, Cholesterol 72.1, Sodium 510.5, Carbohydrate 40.6, Fiber 3.1, Sugar 4.9, Protein 10.1

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