This week marks the first week of the semester that I really need to hunker down and start studying like crazy.. 3 exams next week! Of course, I welcomed the week in with a killer migraine, so I missed classes today. Tesla, the perfect kitty nurse, never left my side all day long. It was a good day, notwithstanding the headache. If only I had more of this cake left – it would’ve been perfect for today.
This cake is perfect for fall, which has officially begun, now! Tart apples and lots of cinnamon make this cake really shine. Buckwheat flour is featured here again, a way to keep things gluten free and healthy without having to worry much about how the flour will act! It’s a dense cake, as I think all apple cakes should be.
This is a cake that I recommend having for breakfast – not too sweet, and stands up exceedingly well with a steaming hot cup of coffee or tea. Having friends over for brunch sometime? Serve this up!
Over the weekend, I spent most of my time watching Call the Midwife on Netflix, and I am now reading the memoirs that the show is based on. If you like babies and wonderful stories, or anything health related, I definitely recommend it! I like to think that Sister Monica Joan would have loved this cake, the dear. Best to hide it away in a tin in the fridge so she can’t find it and gobble it all up, blaming it on a newly positioned nurse!
What is your favorite fall dessert ingredient: apple or pumpkin?
- 3 cups apples, chopped (from 4-5 medium apples)
- 2 tsp cinnamon
- 1 1/2 cups buckwheat flour
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 6 Tbsp butter
- 1 cup plain greek yogurt (I love Chobani)
- 1/2 cup honey
- 1/2 tsp liquid stevia (or 1/2 cup more honey)
- 2 eggs
- 1 Tbsp vanilla extract
- 2 Tbsp coconut sugar (or brown sugar), for topping
- 1/2 tsp cinnamon, for topping
Preheat the oven to 350ºF and line a 9-inch round pan with parchment paper (or grease).
Toss the chopped apples and 2 tsp of cinnamon together in a large bowl; set aside.
In a medium bowl, stir the buckwheat flour, 1 tsp cinnamon, baking powder, and salt together. Set aside.
In the bowl of a stand mixer, beat the butter until light and fluffy. Add the yogurt, and beat until well combined. Add the honey, liquid stevia, eggs, and vanilla, mixing until smooth. Slowly add the flour mixture, stirring until just combined. Fold in the cinnamon apples.
Combine the coconut sugar (or brown sugar) and 1/2 tsp cinnamon in a small bowl for the topping.
Scoop the batter into the prepared cake pan, smoothing with a spatula. Sprinkle evenly with the cinnamon sugar mixture. Bake at 350ºF for about 1 hour, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool.
Store leftovers, tightly wrapped, in the refrigerator.