Yum! I could use a piece of this right about now. (Though I'd probably replace more of the all-purpose flour with buckwheat, because I'm a buckwheat maniac.)
Thank you Ruth! Hope you enjoy the cake when you try it! I'm already plotting when to make it the next time. And agreed - coffee cake lends itself to so many different takes, always fun to see new ones!
Yeay, I am honoured! Hope you enjoy it and look forward to hearing about your tweaks! (The first time I came across buckwheat flour was when I lived in Italy actually - through a torta di grano saraceno and some polenta di taragna I tried in Alto Adige).
You were asking about baking with buckwheat flour: I use it in Meera Sodha fantastic strawberry sheet cake recipe and in a pastry for fruit tarts in combination with ground almonds. Think I got the recipe from the Dove Farm website. And Nigella’s triple chocolate cookies also use it and are utterly delicious.
These all sound great! And yes, buckwheat and chocolate is a fabulous combination. One of my favourite brownie recipes is Alice Medrich’s cocoa brownie recipe and using buckwheat flour instead of all purpose flour.
I made this yesterday - it was very good! Based in the US and the color of my cake was slightly different - I think it's because buckwheat flour here is unrefined. Some notes here for anyone in the US - I used an 8x8 inch pan and it worked out though the cake is a little tall, nonfat greek yogurt, American butter, baked at 350 deg and my cake only needed 55 min - it was definitely done at that point. Thank you for a unique and nice recipe!
Thank you Mira. So happy to hear you really enjoyed the cake! And thank you also for the additional notes on bake time for you and ingredient substitutions!
This looks delicious and so interesting to see different ingredients from the day-to-day ones. It's a very long time since I tried baking with buckwheat but this has inspired me to go back to it!
Thank you Julia, so happy to hear this as I’m particularly proud of this one. The flavours I had imagine in my head just cake together so beautifully in this cake!
And the apricot miso jam is a total sleeper hit. And I’m sure those flavours would also work with fresh apricots, you might just want to add a little sugar. Somehow dried apricots are sweeter than fresh.
Yum! I could use a piece of this right about now. (Though I'd probably replace more of the all-purpose flour with buckwheat, because I'm a buckwheat maniac.)
I'm pretty sure you could increase the amount of buckwheat a bit further without the cake becoming too dense!
Sounds amazing! Hope to try as written. Always ready for a new take on coffee cake. Thanks, Sophia!
Thank you Ruth! Hope you enjoy the cake when you try it! I'm already plotting when to make it the next time. And agreed - coffee cake lends itself to so many different takes, always fun to see new ones!
I just pulled mine out of the oven, adapted for italy!
Yeay, I am honoured! Hope you enjoy it and look forward to hearing about your tweaks! (The first time I came across buckwheat flour was when I lived in Italy actually - through a torta di grano saraceno and some polenta di taragna I tried in Alto Adige).
You were asking about baking with buckwheat flour: I use it in Meera Sodha fantastic strawberry sheet cake recipe and in a pastry for fruit tarts in combination with ground almonds. Think I got the recipe from the Dove Farm website. And Nigella’s triple chocolate cookies also use it and are utterly delicious.
These all sound great! And yes, buckwheat and chocolate is a fabulous combination. One of my favourite brownie recipes is Alice Medrich’s cocoa brownie recipe and using buckwheat flour instead of all purpose flour.
This is a gorgeous recipe. Can't wait to try it. Thank you. 🌸
Thank you Dany - your comment just made my day!
I made this yesterday - it was very good! Based in the US and the color of my cake was slightly different - I think it's because buckwheat flour here is unrefined. Some notes here for anyone in the US - I used an 8x8 inch pan and it worked out though the cake is a little tall, nonfat greek yogurt, American butter, baked at 350 deg and my cake only needed 55 min - it was definitely done at that point. Thank you for a unique and nice recipe!
Thank you Mira. So happy to hear you really enjoyed the cake! And thank you also for the additional notes on bake time for you and ingredient substitutions!
This looks delicious and so interesting to see different ingredients from the day-to-day ones. It's a very long time since I tried baking with buckwheat but this has inspired me to go back to it!
Thank you, that is so nice to hear! Enjoy baking with buckwheat - it’s so delicious!
The cake looks lovely Sophia and I'm intrigued by the apricot miso jam. We will soon be in apricot season so I might try it will some fresh ones.
Thank you Julia, so happy to hear this as I’m particularly proud of this one. The flavours I had imagine in my head just cake together so beautifully in this cake!
And the apricot miso jam is a total sleeper hit. And I’m sure those flavours would also work with fresh apricots, you might just want to add a little sugar. Somehow dried apricots are sweeter than fresh.
*came together, not cake together (you can tell cake has been on my mind 🤣)