Buckwheat Crumble Coffee Cake
A delicious coffee cake featuring a buckwheat crumble topping and a sweet, flaky crust.
Ingredients
- ●1 1/2 cups Buckwheat flour
- ●1 cup Granulated sugar
- ●1/2 cup Unsalted butter, softened
- ●2 Large eggs
- ●1 tsp Flaky salt
- ● Crumble topping ingredientssee below
- ●1/2 cup, 1/4 cup Crumble topping: American butter, crumble
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium bowl, whisk together the buckwheat flour, sugar, and flaky salt.
- 3
Add the softened butter to the dry ingredients and mix until the mixture forms a crumbly dough.
- 4
Press the dough into the bottom of a 9-inch round cake pan.
- 5
In a separate bowl, whisk together the eggs and a pinch of salt.
- 6
Pour the egg mixture over the dough and spread it evenly.
- 7
To make the crumble topping, combine the American butter and crumble in a small bowl until crumbly.
- 8
Sprinkle the crumble topping evenly over the coffee cake.
- 9
Bake for 35-40 minutes, or until the topping is golden brown and the cake is set.
- 10
Remove from the oven and let cool for 10 minutes before serving.