Buckwheat Wholewheat Cream Cheese Cake

Maybe, this cake doesn’t have “the looks”, but it’s got everything else. I would even dare to say it is perfect – so tender, moist, with sweet buttery taste (with not that much butter inside). If you wish, you can split the cake horizontally in half and fill it with blackberry or raspberry jam. But, personally, I prefer it plain, with a cup of coffee – the best breakfast.

Makes one 9-inch square cake

Ingredients:

  • 1 cup buckwheat flour
  • 1 cup whole wheat pastry flour (or you can use all-purpose flour)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 cup milk, at room temperature
  • 1 tsp pure vanilla extract
  • 8 oz cream cheese, at room temperature
  • ½ cup packed brown sugar
  • ½ stick (4 tbsp) unsalted butter, at room temperature
  • ¼ cup honey
  • 2 large eggs, at room temperature

Preparation:

Center the oven rack and preheat the oven to 350F. Lightly spray a 9-inch square cake pan with oil and line with parchment paper.

Sift or whisk together the buckwheat, whole wheat flour, baking powder, soda, and salt. Set aside.

In a small bowl, combine the milk and vanilla extract. Set aside.

In a large bowl, beat the cream cheese and brown sugar with an electric mixer until smooth, creamy, and lump-free. Beat in the butter and continue mixing until the mixture is light and fluffy, about 5 minutes. Beat in the honey and continue mixing for another 2 or 3 minutes. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the dry ingredients in three additions alternating with the milk, starting and ending with the dry ingredients. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition. Transfer the batter into the prepared pan, put the cake pan onto a baking sheet and slide into the oven. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Cool in the pan on a rack for 10 minutes, then unmold and cool completely on the rack. Keep the cake under a cake dome, or wrapped in plastic, at room temperature. It stays moist and delicious for several days.

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17 Responses to “Buckwheat Wholewheat Cream Cheese Cake”

  1. An interesting way of using buckwheat flour. That cake must have a lovely flavor.

    Cheers,

    Rosa

  2. This looks delicious. I was just thinking yesterday about some interesting ways other than crepes to use up some buckwheat I’ve got in the cupboard. Thank you for sharing!

  3. Looks so yum ….nice pic

  4. Looks so YUMMMY Can’t wait to give it a try.

  5. Looks tasty! I’ve learned over the years that the name of a recipe does not always reflect how good something is! I will give this a try for sure!

    Thegraydogdesign.com

  6. This is so nice!

  7. This cake is lovely, rich in flavour and surprisingly light. Thanks for this recipe.

  8. Helen, you’ve made my day :) Thanks for letting me know.

  9. Vera, Thank you so much for this recipe…ever since I saw you post it….the cake has been on my mind. I finally tried it and absolutely loved it! I did end up using almond meal(which I ground myself) for the 1 cup whole wheat flour. AMAZING cake! So soft and moist…with lots of flavor. A new favorite…again, thanks for the recipe.

  10. Ellie, thank you very much for the feedback! I’m so glad you liked the cake!

  11. This is one awesome cake Vera. I love the idea of buckwheat in there, and might use almond meal instead of flour like Ellie did. WOW!!

  12. Deeba, thank you! I would try the almond meal myself if I could; it should be great.

  13. Здравствуйте, скажите а чашка это сколько – 250 мл? И 8 унций крем сыра – унция – за граммм? Нет? Спасибо.

  14. awesome looking cake

  15. Having just come upon your site yesterday, this is the first recipe I put to the test this very morning. I love it like a trusty friend. Buckwheat does that for me. Instead of WW Pastry Flour I substituted 1/2 cup WW Flour and 1/2 cup cake flour, wanted the WW flavor too. I nibble unadorned as I type…slurpping on strong coffee..the best combo as a mid-day snack. Rustic yet refined. Thanks so much.

  16. Denise, thank you so much for your feedback! I am so happy you liked the cake!

  17. Thanks for sharing this recipe. I came across it today and made it this evening. Instead of brown sugar, I used Sucanat and coconut sugar. It yields four sample loaves. I agree with a previous comment – rustic yet refined. This will definitely take care of my “cake cravings”.

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