Ingredients with Measurements:
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup buttermilk
- 2 medium apples, peeled and grated
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the applesauce and buttermilk, beginning and ending with the dry ingredients.
6. Fold in the grated apples.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
For the Cinnamon Cream Cheese Frosting:
1. In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.
2. Add the powdered sugar, cinnamon, and vanilla extract and beat until well combined.
3. Spread the frosting over the cooled cake.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 470
Fat: 21g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 360mg
Carbohydrates: 68g
Fiber: 3g
Sugar: 48g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of buckwheat flour.
- You can use Greek yogurt instead of buttermilk.
- You can use any type of apple you like.
Variations:
- You can add chopped nuts to the batter.
- You can add raisins or dried cranberries to the batter.
- You can add a tablespoon of apple cider vinegar to the buttermilk to make it tangier.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Grate the apples just before adding them to the batter to prevent browning.
- Let the cake cool completely before frosting it.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Garnish the cake with apple slices and cinnamon sticks.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil.
- If the cake is not cooked in the center, bake it for a few more minutes.
Food safety advice:
Make sure the eggs are fresh and the butter is at room temperature before using them.
Food history:
Buckwheat is a gluten-free grain that has been used in cooking for centuries. It is often used in pancakes, waffles, and cakes.
Flavor profiles:
This cake has a nutty flavor from the buckwheat flour, a sweet and tangy flavor from the applesauce, and a warm and spicy flavor from the cinnamon.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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Taste: Sweet, Cinnamon, Nutty, Creamy, Cinnamon-Spiced