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Sliced buckwheat apple cake on a wooden board showing dark moist crumb, with cinnamon and creme fraiche on the side.

Buckwheat Apple Cake with Cinnamon and Brown Sugar

A one-bowl buckwheat apple cake with grated apple, brown sugar, and cinnamon. Naturally moist, subtly nutty, and ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 200 g buckwheat flour light or dark, both work
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon increase to 1.5 tsp for more spice
  • 0.25 tsp fine sea salt
  • 2 large apples grated on large holes, about 250 g grated weight, Granny Smith or Braeburn
  • 130 g brown sugar light or dark
  • 2 large eggs at room temperature
  • 80 ml neutral oil sunflower, grapeseed, or light olive oil
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar helps activate the baking soda

Method
 

  1. Heat the oven to 175 C / 350 F. Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides so you can lift the cake out easily.
  2. In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, and salt until combined.
  3. Grate the apples on the large holes of a box grater directly into a separate bowl. Do not squeeze out the liquid.
  4. Add the brown sugar, eggs, oil, vanilla extract, and apple cider vinegar to the grated apple. Whisk until the eggs are fully incorporated and the sugar has mostly dissolved.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until no dry flour remains. Don't overmix - stop as soon as the batter is uniform.
  6. Let the batter rest in the bowl for 5 minutes. It will thicken slightly as the buckwheat absorbs the liquid.
  7. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
  8. Bake for 38 to 42 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. If the top is browning too fast after 30 minutes, loosely tent with foil.
  9. Remove from the oven and cool in the pan for 10 minutes. Then lift the cake out using the parchment overhang and transfer to a wire rack. Cool for at least 20 more minutes before slicing.

Notes

For a crunchier top, sprinkle 1 tbsp of raw sugar or demerara sugar over the batter just before baking. It adds a slight caramel crust that contrasts nicely with the soft crumb.