Espresso Buckwheat Streusel Cake

When I saw this Espresso Buckwheat Streusel cake in a German baking magazine I couldn’t get it out of my head. Consequently, knew I had to make and share it here. The fact I had I bag of buckwheat hanging out in my pantry for too long had nothing to do with it. Nothing at all. By the way, I have no recollection of how that buckwheat got there in the first place.

The cake has three separate elements to put together. However, all are easy and this Espresso Buckwheat Oatmeal Cake is finished in an hour.

Here’s how to create this Espresso Buckwheat Streusel Cake. First, mix up a big batch of oatmeal streusel. Press half of it into a sheet pan. Alternately, I used a glass pyrex dish. You can too.

Mix up the espresso buckwheat cake batter. Spread it out over the bottom streusel layer. Top the cake with the remaining streusel. Bake for 30 minutes. While the cake is in the oven, whisk together the espresso syrup on the stove. Once the cake is out of the oven, top with the syrup and serve.

Incidentally, if you want to skip the espresso syrup, that is an option. However, it definitely adds to the gooey texture. The cake itself is sweet and chewy. Consequently, a small piece definitely goes a long way.

Additionally, The recipe yields at least 12 pieces so it is a great dessert to make for a large party or to bring to a potluck dinner.

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Buckwheat Espresso Cake with Oatmeal Streusel

Course Dessert

Cuisine German

Keyword Streusel Cake

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 12

Author Lora Wiley-Lennartz

Ingredients

For the oatmeal streusel:

• 1 orange
• 3+1/4 cups flour
• 1+3/4 cups quick oats
• 1+1/4 cups sugar
• 2 teaspoons ground cinnamon
• 1 cup plus 2 tablespoons unsalted butter, room temperature

For the Chocolate Buckwheat cake:

• 1/2 cup semi-sweet chocolate chips
• 1/2 cup espresso
• 4 eggs
• 3/4 cups sugar
• 1/4 teaspoon salt
• 1/3 cup almond butter
• 1 teaspoon ground nutmeg
• 1+1/4 cup buckwheat meal

For the Espresso syrup

• 1/4 cup espresso
• 1 cup powdered sugar
• 2 tablespoon coffee liquor

Instructions

Make the Oatmeal Streusel:

1. Grease a 9 x 13 pan and set aside.
2. Zest the orange.
3. In a large separate bowl whisk together the flour, oatmeal, sugar, cinnamon, orange zest.
4. Knead the butter into the dry ingredients until it forms streusel crumbs.
5. Press half the streusel mixture into the prepared pan.
   

Make the Chocolate Buckwheat cake:

1. Place the chocolate chips in a heatproof bowl. Heat espresso until boiling and pour over the chocolate chips. Stir to smooth out the mixture.
2. Separate the eggs.
3. Beat the egg whites and salt until stiff peaks form. Sprinkle the sugar over the egg whites.
4. Add the egg yolks, almond butter, nutmeg to the espresso chocolate. Mix thoroughly.
5. Fold in the sugared egg whites, then fold in the buckwheat flour.
   
6. Assemble the cake:
7. Preheat the oven to 350 degrees F.
8. Spread the mixture out on top of the streusel in the pan.
   
9. Distribute the rest of the streusel on top.

10. Place in the oven and bake for 30 minutes.

11. Remove from oven and let cool for 10 minutes before drizzling the syrup over the top.

Make the Espresso Syrup:

1. Place the remaining 1/4 cup of espresso, powdered sugar, and coffee liquor into a saucepan and cook, stirring until dissolved.
2. Bring to a boil, then remove from heat.
3. Drizzle over the cake.
   

Like this Espresso Buckwheat Streusel Cake? Try some of these other streusel desserts: