Yield: one 8-inch square coffee cake
Recipe: 172/200
“Back to Baking”, pp. 219
This coffee cake was simple to make but does require uncommon ingredients, at least ingredients that I myself have not used before such as buckwheat flour and more interestingly, buckwheat honey! I love buckwheat as a grain and eat it frequently, but never had the chance to try its flour or honey, the latter of which I discovered has a lovely rich flavor. As such, I was quite intrigued to try this recipe.
Unfortunately, I did not much enjoy this cake. The texture was a bit off, I think because of the buckwheat flour. It was not grainy per se but I could feel it on my tongue. The flavor was a bit strange as well and the cake was not sweet enough for my liking. I do usually appreciate desserts that are not too sweet, but this with the combination of flavors did not work for me. Interestingly, however, my 3-year old daughter absolutely loved this cake and ate two pieces in one sitting, exclaiming how good it was and thanking me many times for making them. What a surprise!
Ingredients:
- ½ cup yogurt
- ⅓ cup extra virgin olive oil
- ⅓ cup buckwheat honey
- 1 egg
- ¾ cup whole wheat flour
- ½ cup buckwheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup fresh blueberries
Directions:
- Preheat the oven to 350°F. Grease an 8-inch square pan and line the pan with parchment paper so that it just hangs over the sides of the pan.
- Whisk the yogurt, olive oil, honey and egg until well blended.
- In a separate bowl, stir the whole wheat flour, buckwheat flour, baking powder, cinnamon and salt together.
- Add the flour mixture to the honey mixture, stirring until well blended.
- Add the blueberries and fold in with a spatula.
- Pour the batter into the prepared pan. Bake for 20-25 minutes, until a toothpick inserted in the centre of the cake comes out clean. Cool the cake to room temperature before slicing.
Happy baking!
Valerie
Valerie 