This recipe makes a rich, not-too-sweet cake. The buckwheat and cornmeal lend texture and complexity of flavor.
Ingredients
- 1.5 c oat flour (or finely ground oats)
- 1 c corn meal (finely ground)
- 1 c buckwheat flour
- 4 t baking powder
- 1 t baking soda
- 1/8 t nutmeg (optional)
- 1/2 c pumpkin puree
- 4 T buttermilk powder (or 1 c buttermilk)
- 1/2 c plain yogurt
- 1/3 c maple syrup
- 4 T coconut butter, melted
- 1 c warm water (omit if using buttermilk)
- 1/4 c warm milk (as needed)
- 1 t vanilla
- 1/2 c blueberries
Instructions
- Sift together dry ingredients, discarding any larger pieces that remain in the sieve if you’d like a finer texture.
- Mix the pumpkin puree into the dry ingredients, making sure it is mixed in evenly (you can do this with a spoon or with your fingers, as if you were incorporating butter into pie dough).
- Make a hole in the center of the dry mixture and pour in wet ingredients, mixing from the outside until you form a smooth batter, about the consistency of pancake dough. Add warm milk to thin if needed.
- Add blueberries and mix gently.
- Pour the dough into a bundt can or 8 or 9 inch spring form pan and cook at 350 degree for 30 minutes, until the center temperature reaches 200°
- Let cool and sprinkle powdered sugar on top using your sifter.
Occasion: when your GF friend invites you to coffee at her newly renovated home and is serving croissants and you want to make sure she has something nice to eat too.