Thursday, July 28, 2011

Strawberry Buckwheat Tea Cake

I saw this cookbook while in Vermont for the weekend and resisted the temptation to buy it ... and then obsessed over it and a recipe that seemed made for me. I had been searching for things to do with buckwheat and seem to be becoming enamored with the flour and of course, strawberry season is here and I seem to be eating them constantly. Despite the wait and the build-up, this cake was worth it. The original calls for more strawberries and whipped cream as a topping, but I skipped that to make it more of a breakfast dish. It would be good with the additional strawberries and cream, but is also wonderful without.

One year ago: Tomato and Goat Cheese Tart

Strawberry Buckwheat Tea Cake (adapted from Farmers' Market Dessert)

115g (1/2 cup) butter
110g (1 cup) all-purpose flour
60g (1/2 cup) buckwheat flour
170g (3/4 cup) granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup yogurt or sour cream
2 large eggs
1/2 tsp vanilla extract
2 1/2 cups strawberries, hulled and sliced

1. Preheat oven to 350F. Butter an 8" square or 9" round baking pan.
2. Melt butter in a small saucepan over medium heat, swirling the pan once the butter has melted until it turns a deep gold and releases a nutty aroma, 4 - 6 minutes. Pour into a heatproof medium bowl and let cool.
3. In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
4. To the butter, whisk in yogurt/sour cream, eggs, and vanilla.
5. Stir butter mixture into flour mixture until just combined.
6. Using a spatula, gently fold in 1 1/2 cups of the strawberries.
7. Spread batter evenly in prepared pan. Scatted remaining cup of strawberries on top.
8. Bake until toothpick comes out clean, 40 - 45 minutes. Let cool at least 20 minutes before serving.

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