Berry glad it’s strawberry season! # 258: Strawberry Buckwheat Snack Cake
Is there anything better than biting into a ripe strawberry? If you answer with anything other than “No” then you need to get to a farmer’s market stat.
This cake reminded me a bit of the Blueberry Miso Coffeecake, with its nutty whole wheat flavor. Buckwheat flour looks and smells like whole wheat flour but it’s all a masquerade: it doesn’t have any wheat in it at all! It’s actually ground seeds from a plant that is more closely related to rhubarb than to a stalk of wheat. Sneaky sneaky.
This wheat imposter also lacks gluten, so it has to be mixed with regular wheat flour if you want a recognizable crumb in your baked good.
The strawberries created little pockets of jammy sweet goodness. You mix most of the gems into the batter, and then sprinkle a handful on top right before you pop it in the oven.
I love that snack cakes are an acceptable category of cake. That means it’s socially acceptable to eat it at any time of day!
I think it’s fair to say any cake that you would take on a picnic falls into the snack cake category. It can be cut into squares, eaten with your hands and easily shared. No messy frosting in sight – the sweetness is hiding in the middle!
Did I mention the browned butter? Watch out, you’re drooling on your keyboard.
Melted butter = one bowl recipe = Nate the Dish Master’s favorite kind of recipe. The liquid ingredients will look a little split, but the second you add in the dry ingredients it magically comes together!
The amazing adjustable cake pan strikes again! The recipe called for an 8x8x2 pan, and I halved it because there seems to be a lot of desserts in our house right now. And of course I’m going to be making more with these gorgeous strawbs! Can’t stop, won’t stop.
A choose your own adventure cake pan.
She’s beauty and she’s grace, and she fits perfectly on this platter.
The only thing that could make this picture better would be some chantilly cream . . .
Recipe from: Farmers’ Market Desserts by Jennie Schacht