summer cakes part two: blueberry-orange buckwheat bundt
Posted on July 25, 2011
Buckwheat is not wheat, but it is kind of wonderful.
This cake is a close relative of the pancake and will upstage any coffee cake in proximity. Fresh blueberries give it the sweetness of cake, while aromatic orange zest and freshly grated nutmeg rounds out the earthiness of the buckwheat. Buttermilk results in a richness and moist texture, but light and fluffy, not like a pound cake. This cake needs no frosting, but perhaps could stand a shake of powdered sugar on top of its auburn crust.
Use fresh blueberries. Or any berry you like, really. But the blues are right at home with the buckwheat. Serve with juicy orange slices and hot coffee.
1 cup buckwheat flour
1 cup unbleached all-purpose flour
¾ cup light brown sugar
½ tsp kosher salt
4 tsp baking powder
1/2 tsp freshly grated nutmeg
1 tsp orange zest,
2 large eggs
2 cups buttermilk
6 Tbs unsalted butter, melted and cooled
¼ cup honey
½ tsp pure vanilla extract
1 cup fresh blueberries
Preheat the oven to 375 degrees Fahrenheit, and set a rack to the middle position. Grease and flour a standard-size (10- to 12-cup) Bundt pan, and set it aside.
In a large mixing bowl, combine the buckwheat flour, all-purpose flour, brown sugar, salt, baking powder, and nutmeg, and whisk to mix well.
In a separate bowl, whisk the eggs to break them up; then add the buttermilk and whisk to mix well. Add the butter, honey, vanilla, and whisk well. Pour the liquid ingredients into the dry ones, and stir just to combine. Do not overmix. It should be kind of bubbly, like a good pancake batter.
Pour 1/3 of the batter into the prepared pan. Distribute about half of the blueberries over the top. Add another 1/3 of the batter, and top with the remaining blueberries. Top with the remaining batter.
Bake the cake for 25-30 minutes, until the cake rises, pulls away from the edges of the pan, and springs back when pressed gently. Remove from the oven and let cool for 15 minutes before unmolding onto a wire rack to finish cooling completely.
Store tightly wrapped in a cool place (not in my hot kitchen).