Wholesome Apple Buckwheat Cake with Crunchy Pecan Crumble Topping: Your Go-To Fall Recipe

Indulge in the quintessential taste of autumn with this incredibly moist Apple Buckwheat Cake, a delightful creation rich with the warm flavors of pecans, sweet honey, and wholesome buckwheat flour. Crowned with a crunchy streusel topping, this cake is more than just a dessert; it’s an experience, a celebration of the season’s bounty. Whether you’re seeking a comforting breakfast, a satisfying afternoon treat, or a delightful finish to any meal, this recipe promises to deliver pure autumnal bliss.

Embracing the Beauty of Fall: A Season of Harvest and Cozy Baking

It’s official. The calendar, the landscape, and the crisp air all proclaim it: Fall is undeniably here. And honestly, I couldn’t be more thrilled. This season brings a unique charm that resonates deeply with me. There’s a certain magic in the crisp mornings, often shrouded in a gentle mist that hints at cooler days ahead. The world explodes with a breathtaking palette of earthy colors – fiery reds, golden yellows, and rich oranges paint the trees, while the scent of fallen leaves and damp earth fills the air. It’s a time of rich abundance, a vibrant final hurrah before winter gently settles in, inviting us to hunker down and enjoy the warmth of home.

The first whispers of frost have already graced the mornings, a gentle reminder that winter’s embrace is near. As I write this, my husband, Raymond, is out in the orchard, swiftly gathering the last of the apples before dusk, ensuring not a single precious fruit goes to waste. Our garden has also been incredibly generous this year, yielding a bounty that now fills our freezer and storage spaces. Plump peas and tender beans are carefully tucked away for colder months.

The garage is brimming with the vibrant hues of freshly harvested tomatoes and the varied shapes of squashes, patiently waiting to be transformed into warming meals. Beneath the soil, our root vegetables patiently await their turn, safe and cool. It’s truly a rewarding season, showcasing the earth’s generosity. The garden, having provided so well throughout the growing season, now deserves its well-earned rest, a silent promise of new life in the spring.

A Warm Fall Treat: The Perfect Apple Buckwheat Cake

After all this seasonal work and appreciation, we certainly deserve a fall treat that truly encapsulates the spirit of the season. And what better way to do that than with a comforting cake? The abundance of crisp, red apples from our orchard sent me straight to the kitchen, igniting a serious baking mood. Over the past week, I’ve been experimenting, meticulously perfecting this recipe, ensuring every element sings of autumn. The rapid disappearance of the last pan of this cake is, I believe, a clear indicator that I’ve finally got it just right.

This Apple Buckwheat Cake is a symphony of fall flavors and textures. It brings together the earthy goodness of buckwheat, the sweet tang of fresh apples, the rich nuttiness of pecans, and the comforting warmth of honey. The result is a beautifully moist, dense cake with a tender crumb that melts in your mouth. But the magic doesn’t stop there. The crowning glory is a wonderfully crunchy and crumbly streusel topping, which adds an irresistible textural contrast, making every bite an absolute delight. It’s literally the icing on the cake!

What I love most about this cake is its incredible versatility and wholesome nature. Made with nutritious buckwheat flour, it’s the kind of cake you can genuinely feel good about. Imagine starting your day with a generous slab of this cake alongside your morning coffee – a satisfying and delicious breakfast that won’t leave you feeling guilty. Or perhaps enjoy it with a warm cup of afternoon tea, or even packed as a special treat in your lunchbox. It holds up beautifully, making it perfect for on-the-go enjoyment. This cake truly embodies the comforting, nourishing spirit of fall.

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Kitchen Frau Notes for Baking Success

To ensure your Apple Buckwheat Cake turns out perfectly every time, here are a few invaluable tips and considerations:

• Buckwheat Honey: For an extra layer of flavor and to truly complement the buckwheat flour in the cake, I highly recommend using buckwheat honey if you can find it. Buckwheat honey boasts a distinctive, robust, and slightly molasses-like flavor profile. This adds a wonderful complexity and depth to the cake, harmonizing beautifully with the earthy notes of the buckwheat flour and the sweetness of the apples. If buckwheat honey isn’t available, any good quality dark honey will also work well, lending its own unique character to the finished product.
• Pecan Preparation: Many bakers, myself included, store nuts in the freezer to prolong their freshness and prevent them from going rancid. However, when it comes to grinding pecans for this recipe, it’s crucial to bring them to room temperature first. Frozen pecans will be too hard and brittle, making it difficult for your food processor to grind them evenly. Instead of a fine, consistent meal, you’ll likely end up with a mix of overly fine powder and larger chunks, and they might even release their oils prematurely, leading to a pasty texture rather than a crumbly one. To quickly thaw them, simply spread the frozen pecans in a single layer on a cookie sheet and pop them into a preheated oven at 350°F (175°C) for about 5 minutes. This gentle warmth will bring them to temperature without toasting them.

Apple Buckwheat Cake with Crumble Topping Recipe

Get ready to bake a truly heartwarming autumn treat! This Apple Buckwheat Cake, topped with a delightful pecan crumble, is simpler to make than you might think. Follow these steps for a moist, flavorful cake that will become a seasonal favorite.

Ingredients for the Apple Buckwheat Cake:

• 2 cups pecans (approx. 200gm)
• ½ cup (120ml) unsalted butter or coconut oil, softened
• ½ cup (120ml) honey
• 4 large eggs, at room temperature
• ½ cup (120ml) unsweetened applesauce
• ⅔ cup (100gm) buckwheat flour
• ½ cup (60gm) arrowroot starch or cornstarch
• 2 teaspoons (10ml) baking powder (ensure it’s gluten-free if necessary)
• 1 tablespoon (15ml) ground chia seeds (grind in a coffee grinder for best results)
• 2 teaspoons (10ml) ground cinnamon
• 2 cups (500ml) grated apple, with the peel left on, loosely packed (about 2 medium-sized apples)

For the Crumble Topping:

• ¼ cup (60ml) unsalted butter or coconut oil, chilled and cubed
• ¼ cup (60ml) granulated sugar
• ½ cup buckwheat flour
• ¼ cup (60ml) quick oats
• ¼ teaspoon (1.25ml) ground cinnamon
• 2 tablespoons (30ml) sesame seeds (optional, but adds a lovely nutty crunch)

Instructions:

1. Prepare Your Baking Pan and Preheat Oven: Begin by preheating your oven to a steady 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready to go in, promoting even baking. Take a 9″x13″ (22cmx30cm) baking pan. Thoroughly grease the bottom and sides, then line it with parchment paper, leaving an overhang on the longer sides. This parchment “sling” will make it incredibly easy to lift the cooled cake out of the pan for cutting.

2. Prepare the Pecans: In a food processor, add the pecans (ensure they are at room temperature as per the Kitchen Frau Notes above). Pulse them until they are finely ground, resembling a coarse flour. Be careful not to over-process them, as they can quickly turn into pecan butter if ground too long. You want a fine, crumbly texture, not a sticky paste.

3. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), combine the softened butter (or coconut oil) and honey. Beat them together on medium speed until the mixture is light, creamy, and well combined, about 2-3 minutes. This step incorporates air, contributing to the cake’s moist texture. Next, add the eggs one at a time, beating well after each addition until fully incorporated. Finally, stir in the applesauce. Don’t be alarmed if the mixture appears slightly curdled at this stage; it’s perfectly normal due to the different fat and liquid contents, and it will smooth out once the dry ingredients are added.

4. Combine Dry Ingredients: To the wet mixture, add the buckwheat flour, arrowroot starch (or cornstarch), baking powder, ground chia seeds, ground cinnamon, and the finely ground pecans. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour (even though buckwheat is gluten-free, other flours used are not) and result in a tougher cake. Mix only until no streaks of dry ingredients remain.

5. Fold in Apples: Gently fold in the grated apple using a rubber spatula. The apples add essential moisture and natural sweetness to the cake, ensuring every bite is bursting with fresh flavor. Distribute them evenly throughout the batter.

6. Spread Batter: Pour the luscious cake batter into your prepared 9×13-inch pan. Use the spatula to spread it evenly from corner to corner, creating a flat, consistent layer that will bake uniformly.

7. Prepare the Crumble Topping: There’s no need to wash your mixing bowl! Using the same bowl, combine all the ingredients for the crumble topping: chilled butter (or coconut oil), sugar, buckwheat flour, quick oats, cinnamon, and optional sesame seeds. You can use your fingertips, a pastry blender, or even the stand mixer on low speed to mix these ingredients until a coarse, crumbly mixture forms. The butter should be cut into the flour mixture, creating small pea-sized crumbles – avoid overmixing into a paste. Spread this irresistible crumble evenly over the cake batter in the pan, ensuring every square inch is covered for that perfect crunchy crust.

8. Bake: Transfer the pan to your preheated oven and bake for approximately 45 minutes. The baking time may vary slightly depending on your oven, so keep an eye on it. The cake is ready when the topping is beautifully golden brown, and a wooden skewer or toothpick inserted into the center of the cake comes out clean, with no wet batter clinging to it. You might also notice the edges of the cake pulling slightly away from the sides of the pan.

9. Cool and Serve: Once baked, remove the cake from the oven and let it cool slightly in the pan on a wire rack for about 15-20 minutes. This allows the cake to set properly and makes it easier to handle. Then, using the parchment paper overhang, carefully lift the cake out of the pan and transfer it to the wire rack to cool completely, or at least until warm. Cut into generous squares. This cake is absolutely divine served warm with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a spoonful of plain Greek yogurt for a lighter option. Its robust flavors also shine through beautifully on its own.

Storage: This delicious Apple Buckwheat Cake keeps exceptionally well at room temperature for several days when stored in an airtight container. For longer storage, you can also wrap individual slices or the entire cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature or gently warm in the oven for a quick treat.

This recipe yields 12 large, satisfying servings, perfect for sharing with family and friends during the cozy autumn season.

Guten Appetit!

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More Autumnal Baking Inspiration:

If you enjoyed this wholesome apple cake, you might also love these other comforting recipes perfect for the season:

Versunkener Apfel Kuchen (German Sunken Apple Cake)

Classic Apple or Rhubarb Crisp

Hearty Saskatoon Rolls or Saskatoon Cobbler

The Great Baked Apple Experiment