Buckwheat and Maple Breakfast Cake with Pecans

Name: Buckwheat and Maple Breakfast Cake with Pecans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1¼ cup (150 g) buckwheat flour; ¾ cup (90 g) all-purpose flour; 1½ teaspoon (7½ g) baking powder; ½ teaspoon (2½ g) baking soda; ½ teaspoon (3 g) fine sea salt; 6 tablespoon (85 g) unsalted butter, softened, at room temperature; ¾ cup (180 ml) pure maple syrup; ¼ cup (55 g) packed light brown sugar; 2 large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; ¾ cup (180 ml) buttermilk, at room temperature; ¾ cup (90 g) pecan halves, toasted and roughly chopped; 3 tablespoon (45 ml) pure maple syrup (for glaze) (optional); 1 tablespoon (14 g) unsalted butter (for glaze) (optional); ½ cup (60 g) powdered sugar (for glaze) (optional)

From the MyKitchenBank Kitchen

A tender, nutty breakfast cake made with buckwheat flour and sweetened with maple syrup. Topped with toasted pecans and a light maple glaze, it's hearty enough to satisfy but still feels special enough for weekend brunch. The buckwheat flour gives it an earthy depth while buttermilk keeps the crumb soft and moist.

Prep: 15 min
Cook: 35 min
Wait: 20 min
Total: 1 hr 10 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Butter and flour a 9-inch (23 cm) round cake pan
Bring eggs and buttermilk to room temperature (about 30 minutes)

1
Toast the pecansOven 350°F / 175°C
- Spread the pecan halves on a small baking sheet and place in the preheated 350°F (175°C) oven for 6–8 minutes, shaking the pan halfway through, until fragrant and lightly browned.
- Remove from the oven and let cool slightly on the pan, then roughly chop.
- Leave the oven on for the cake.
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Ready when: Pecans smell fragrant and are lightly browned
Tip: Watch closely—pecans burn quickly. If you don't have time to toast separately, you can sprinkle raw pecans on top of the batter before baking.
2
Mix dry ingredients
- In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
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Ready when: All ingredients are evenly distributed with no visible lumps
3
Cream butter and sugars
- In a large bowl, using an electric mixer on medium speed (or by hand with vigorous whisking), beat the softened butter with the brown sugar for 2–3 minutes until light and fluffy.
- Add the maple syrup gradually, beating until well combined.
- The mixture should look smooth and lighter in color.
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Ready when: Mixture is light and fluffy, with no streaks of syrup visible
Tip: Cold butter won't cream properly, so ensure it's genuinely soft. If in a rush, cut it into pieces to speed softening.
4
Add eggs and vanilla
- Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated.
- Add the vanilla extract and beat for 30 seconds until combined.
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Ready when: No visible streaks of egg; mixture is pale and homogeneous
Tip: Adding eggs slowly and beating well prevents a curdled-looking batter and ensures a tender, even crumb.
5
Alternate dry and wet
- Add one-third of the dry mixture to the butter mixture and stir gently with a spatula until just combined.
- Pour in half the buttermilk and stir until just combined.
- Repeat: add another third of the dry mixture, then the remaining buttermilk.
- Finally, add the last third of the dry mixture and fold gently until no flour streaks remain.
- Do not overmix.
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Ready when: No visible flour streaks in the batter; the mixture is smooth but still textured
Tip: Overmixing toughens the cake. Stir gently and stop as soon as flour disappears.
6
Add pecans and pour
- Fold the chopped toasted pecans into the batter until evenly distributed.
- Pour the batter into the prepared 9-inch round cake pan and smooth the top with a spatula.
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Ready when: Pecans are evenly scattered throughout the batter
7
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 32–38 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- The cake should be golden brown on top and a skewer or cake tester inserted into the center should meet only light resistance.
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Ready when: Toothpick inserted in center comes out with only a few moist crumbs; top is golden brown
Tip: Do not overbake—buckwheat and all-purpose flour can dry out quickly. Start checking at 32 minutes.
8
Cool and rest
- Remove the cake from the oven and let it cool in the pan on a cooling rack for 15 minutes.
- Then turn it out onto the rack to cool completely (about 30 minutes) before glazing.
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Ready when: Cake is cool to the touch and pulls away from the sides of the pan
Tip: Cooling in the pan first helps it set; cooling on the rack prevents condensation that would make the bottom soggy.
9
Make maple glaze (optional)
- In a small bowl, melt the butter over low heat or in a microwave (30 seconds in 10-second bursts).
- Stir in the maple syrup and powdered sugar until smooth.
- If the glaze is too thick, add a few drops of water or milk to reach a pourable consistency.
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Ready when: Glaze is smooth and pourable
Tip: The glaze sets up slightly as it cools, so apply it to the still-warm cake for best flow and adhesion.
10
Glaze and serve
- Once the cake is completely cool, drizzle or spread the maple glaze over the top.
- If desired, sprinkle a few extra toasted pecan pieces on top while the glaze is still wet.
- Let the glaze set for 5 minutes before slicing.
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Ready when: Glaze is no longer wet to the touch
Tip: A thin glaze looks elegant; don't overdo it. The cake is delicious plain or with just the toasted pecans visible.

Good to know

Tips

Buckwheat flour is gluten-free and has a stronger, more earthy flavor than wheat flours—use genuine buckwheat flour (from buckwheat groats) rather than pancake mix, which contains other ingredients.
Toast the pecans separately before adding them to the batter to intensify their flavor and improve texture. If you prefer, you can reserve some for garnishing the glaze instead.
Room-temperature eggs and buttermilk emulsify better with the butter and create a lighter, more tender crumb. Plan ahead or place them in a warm (not hot) water bath for 5 minutes to speed up.
Serve with a dollop of whipped cream or crème fraîche and a drizzle of extra maple syrup for a special breakfast or brunch.

Make ahead

Bake the cake up to 2 days ahead; store unglazed in an airtight container at room temperature. Glaze and serve on the day you plan to eat it for the best glaze texture. You can also freeze the unglazed cake (wrapped well in plastic wrap) for up to 1 month; thaw at room temperature for 2 hours before glazing.

Storage & reheating

Room temperature (airtight container): 2 days. Refrigerator (airtight container): 3–4 days. Freezer (unglazed, wrapped in plastic wrap and foil): up to 1 month. Thaw at room temperature for 2 hours. Reheat: Wrap in foil and warm in a 325°F (160°C) oven for 10–12 minutes.

Substitutions

buckwheat flour → Whole wheat flour or spelt flour. Use the same quantity. Whole wheat will add a slightly different earthiness but less pronounced nuttiness. The texture will be slightly denser.
pecan halves → Walnuts, hazelnuts, or toasted sunflower seeds. Use the same quantity. Walnuts and hazelnuts offer similar richness; sunflower seeds provide crunch with less fat.
buttermilk → Plain Greek yogurt (thinned with a little milk) or sour cream mixed with milk (1:1). Measure to the same volume. Both provide the same acid and moisture; the cake will be slightly tangier.
pure maple syrup → Honey or dark agave nectar. Use the same volume. Honey will add floral notes; agave is more neutral. Both work well with buckwheat.