Taste a forkful of autumn with this moist Apple Buckwheat Cake, filled with pecans, honey, and nutritious buckwheat flour, finished with a crunchy crumble topping. (Skip to recipe.)

Fall has arrived—on the calendar, in the trees, and in the crispness of the air. I love the season: the earthy colours, the misty mornings, and that rich, full feeling that autumn brings. The first frosts have already made an appearance, and the garden is winding down for the year.

Right now, apples are being gathered quickly before dusk, and the last of the summer produce—peas and beans—are tucked away in the freezer. Tomatoes and squashes fill buckets and wheelbarrows in the garage, while root vegetables remain snug in the soil awaiting harvest.

The garden has served us well and now deserves a rest. We, however, deserve a fall treat. Inspired by crisp apples and a baking mood, I developed this Apple Buckwheat Cake over the past week. The speed at which the last pan vanished convinced me it was a keeper.

Apples, pecans, buckwheat, and honey combine into a moist, dense cake with a satisfyingly crunchy streusel on top. It’s hearty enough for breakfast, perfect with afternoon tea, and keeps well for packing in a lunch.

Kitchen notes: I used buckwheat honey to echo the buckwheat flour’s flavour; it gives the cake a deeper, slightly molasses-like note. If you store nuts in the freezer, bring pecans to room temperature before grinding so they process evenly. To thaw quickly, spread them on a cookie sheet and warm in a 350°F oven for about 5 minutes.

Apple Buckwheat Cake with Crumble Topping

2 cups pecans (200 g)
½ cup (120 ml) butter or coconut oil
½ cup (120 ml) honey
4 large eggs
½ cup (120 ml) applesauce
⅔ cup (100 g) buckwheat flour
½ cup (60 g) arrowroot starch or cornstarch
2 teaspoons (10 ml) baking powder (gluten-free if needed)
1 tablespoon (15 ml) ground chia seeds (use a coffee grinder)
2 teaspoons (10 ml) cinnamon
2 cups (about 2 apples; 500 ml) grated apple with peel, loosely packed

For the crumble topping:

¼ cup (60 ml) butter or coconut oil
¼ cup (60 ml) sugar
½ cup buckwheat flour
¼ cup (60 ml) quick oats
¼ teaspoon (1.25 ml) cinnamon
2 tablespoons (30 ml) sesame seeds (optional)

Preheat the oven to 350°F (175°C). Grease a 9″x13″ (22 x 30 cm) pan and line it with parchment paper.

Pulse the pecans in a food processor until finely ground but not oily. In a mixer bowl (or by hand), cream the butter and honey until light. Beat in the eggs one at a time, then mix in the applesauce—the batter may look slightly curdled, which is fine.

Add the buckwheat flour, arrowroot or cornstarch, baking powder, ground chia seeds, cinnamon, and ground pecans. Stir until combined, then fold in the grated apple. Spread the batter evenly in the prepared pan.

Use the same mixing bowl to make the crumble: combine the butter or coconut oil, sugar, buckwheat flour, quick oats, cinnamon, and sesame seeds (if using) until the mixture forms coarse crumbs. Sprinkle the crumble evenly over the cake batter.

Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan, then cut into squares. Serve warm with whipped cream or ice cream if desired. The cake keeps well at room temperature for several days.

Makes approximately 12 generous servings.

Apple Buckwheat Crumble Cake Recipe with Cinnamon Streusel

Apple Buckwheat Cake with Crumble Topping

Guten Appetit!