Best 6 Wacky Buckwheat Spice Cake Recipes

BUCKWHEAT BERRY STRIPED CAKE

Steps:

• Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
• In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
• Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that's O.K.) Stir in flour mixture until just combined.
• Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
• Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners' sugar and serve, with whipped cream if you like.

WACKY BUCKWHEAT SPICE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
• Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

WACKY CAKE (SPICE CAKE)

Steps:

• -preheat oven to 350.
• -stir the dry ingredients together.
• -add in the wet ingredients
• -grease an 8 by 8 inch pan.
• -cook for about thirty minutes.

WACKY BUCKWHEAT SPICE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
• Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

STICKY BUCKWHEAT CAKE

Steps:

• Make topping: In a small bowl, combine raisins and brandy; let stand until raisins are plump, about 20 minutes. Drain raisins; discard liquid.
• In a 10-inch seasoned cast-iron skillet, melt butter over medium heat. Sprinkle with brown sugar and cinnamon, and remove from heat. Drizzle with corn syrup. Strew pecans, apple, and raisins over corn syrup; set aside.
• Preheat oven to 350 degrees. Make cake: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth. Add sugar; beat until light and fluffy. Add eggs one at a time, beating until combined after each addition.
• Into a large bowl, sift together flours, ground ginger, baking powder, and salt. In another bowl, combine milk and fresh ginger. Alternately add the flour and milk mixtures to butter mixture, beating until just combined after each addition, beginning and ending with flour mixture.
• Pour batter into prepared skillet; make top even using an offset spatula. Bake until golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Transfer to a wire rack; let stand 5 minutes before inverting onto serving platter. Serve warm or at room temperature.

BUCKWHEAT SPICE PANCAKES

Steps:

• Combine first 7 ingredients in a large bowl, stir to blend.
• Combine milk, oil, and egg stir into flour.
• Spoon about 1/3 cup batter for each pancake onto a hot greased nonstick griddle or nonstick skillet.
• Turn pancakes when the tops are covered with bubbles and the edges are dry.