Sticky Buckwheat Cake
The buckwheat flour adds a deep, assertive flavor to this dessert; the flour is also highly nutritious.
Recipe information
Yield
Makes one 10-inch cake
Ingredients
For the Topping
For the Cake
Preparation
Step 1
Make the topping: In a small bowl, combine the raisins and brandy; let stand until the raisins are plump, about 20 minutes. Drain the raisins; discard the liquid.
Step 2
In a 10-inch seasoned cast-iron skillet, melt the butter over medium heat. Sprinkle with the brown sugar and cinnamon, and remove from the heat. Drizzle with the corn syrup. Strew the pecans, apple, and raisins over the corn syrup; set aside.
Step 3
Preheat the oven to 350°F. Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth. Add the sugar; beat until light and fluffy. Add eggs one at a time, beating until combined after each addition.
Step 4
Into a large bowl, sift together the flours, ground ginger, baking powder, and salt. In another bowl, combine the milk and fresh ginger. Alternately add the flour and milk mixtures to the butter mixture, beating until just combined after each addition, beginning and ending with flour mixture.
Step 5
Pour the batter into the prepared skillet; smooth the top with an offset spatula. Bake until golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Transfer to a wire rack; let stand 5 minutes, then invert onto a serving platter. Serve warm or at room temperature.
