For the past several years, my mom has been taking me to an antique store in a little town called Summerland. It’s a great shop and an even better town, but I’ll save that story for another day. For the longest time, I haven’t had much of an interest in antiques. But somewhere in the midst of working on this blog, I decided I needed to add some items to my kitchen. New pans, old dishes – at this point, I’ve added a little of both. There is a satisfaction in heading into a kitchen store and coming out with just what I need. But I’ve learned the thrill of the unexpected treasure found while rummaging in some antique collection.
Back in the little antique shop in Summerland, I found a worn muffin pan tucked away on a dark shelf of baking odds and ends. How exciting can a muffin tin be, right? But this little pan looked like it would turn out cakes, not just standard issue muffins and that has to be worth something. It hasn’t been the most well used of some of my finds, but things are turning around for my little pan.
See, back when I was in Seattle a few months ago, I spent a little time tasting treats around town. I don’t think I can go downtown without stopping at Dahlia Bakery, part of the Tom Douglas megablock of dining establishments. This time around, I tasted a buckwheat cake with a whiskey glaze – a satisfying treat that feels wholesome and dessert-like at the same time. The cake was flecked with thick bits of oatmeal and drizzled with just enough of a sweet whiskey glaze. It was so good, I went back for a second one another day and this time I took notes.
I don’t really develop recipes – there is something about that process that sounds daunting. Probably because it is so precise and there is all this pressure to come up with a recipe that actually works for you. So when I came home, I had no plans to recreate it. I figured there would be a recipe out there for buckwheat cakes. As it turns out, that’s not really a thing and I couldn’t turn up a single recipe that looked right. So before that flavor memory faded in my mind, I decided I’d get baking on my own. Happily, these little cakes came together quite easily and we’ve been enjoying them most every weekend since.
Tom’s version was labelled “flourless” so it made me think that these cakes had the potential of being gluten free. The final version I’m sharing here is just that, but if you’re not worried about a little wheat flour, feel free to sub out the gluten-free flour for a regular all-purpose blend. But the buckwheat is what makes this recipe unique, so don’t be afraid to try that out.
I’ve made this recipe two ways – frosted with a whiskey glaze or sprinkled with a light dusting of powdered sugar. The original cakes I tasted included the whiskey glaze, but I wanted a kid-friendly option! Try them both and pick your favorite. They both seem fitting in this winter season!
Buckwheat Oatmeal Cakes with Whiskey Glaze
Inspired by Tom Douglas’s Dahlia Bakery in Seattle
Makes about 10 muffins
¾ cup (110g) buckwheat flour
¼ cup (35g) all-purpose flour or all-purpose gluten-free flour mix
1 teaspoon baking powder
1 cup (255g) applesauce
½ cup (50g) thick oatmeal
⅓ cup (60g) vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice or cinnamon
¾ cup (165g) sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup (75g) powdered sugar
2 tablespoons whiskey
Heat oven to 350 and prepare muffin pan.
In a small bowl, combine the buckwheat and all-purpose flours, and the baking powder.
In a large bowl, whisk together the applesauce, oatmeal, oil, eggs, spice, sugar, soda and salt. Add in the flour mixture and stir until just combined.
Divide the batter amongst the tins so they are about ¾ full. Bake until puffed and starting to darken, about 25 to 30 minutes, until a toothpick inserted into the middle just comes out clean. Cool the cakes in their tins for a minute or two, then remove and allow to cool on a cooling rack.
If using, whisk the powdered sugar and whiskey together until smooth and just pourable. Drizzle the glaze over the cooled cakes and allow to set. Or sprinkle with sifted powdered sugar once the cakes have cooled. Any leftover cakes will keep in an airtight container for a couple of days.