RECIPE: Cornmeal Buckwheat Pound Cake



When you hit the Greenmarket this weekend, pick up some Farmer Ground Flour (sold at the Cayuga Pure Organics stands) and try this earthy, rustic pound cake from June Russell, farm inspection manager for the Greenmarkets. Made of cornmeal, buckwheat and wheat, it’s a cross between cake and corn bread and makes a wonderful winter treat (see this and other seasonal recipes in The Edible Brooklyn Cookbook).

Cornmeal Buckwheat Pound Cake
makes 1 loaf

2 sticks unsalted butter plus 1 tablespoon for greasing, at room temperature
½ cup cake flour
½ cup buckwheat flour
1 cup coarse ground yellow cornmeal or polenta
1 cup unrefined brown cane sugar
¼ teaspoon salt
5 large eggs, beaten
1 teaspoon vanilla extract

1. Preheat the oven to 325°. Grease (use 1 tablespoon butter) and flour a 9-by-5-by-3-inch metal loaf pan.

2. Whisk the cake flour, buckwheat flour and cornmeal in a medium bowl to blend.

3. Using an electric mixer, beat 2 sticks butter in a large bowl until light and fluffy. Gradually beat in the sugar and then the salt. Slowly add the beaten eggs and vanilla. Add the dry ingredients to the wet in 3 additions, beating just to blend after each addition.

4. Transfer the batter to the greased loaf pan and bake until the cake is brown on top and a tester (a wooden skewer or toothpick) inserted into the center comes out clean, about 1¼ hours. Cool the cake in the pan for at least 15 minutes. Turn the cake out onto a rack and cool completely.

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