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Miso Pear Buckwheat Buckle
If you haven’t heard of a “buckle,” prepare to be delighted.
Legend has it the dish originated in New England, as a means of dealing with excess crops (in their case, blueberries). It’s a cake containing so much fruit that it “buckles” down the rest of the dish. We’ve taken this recipe concept and applied it to pears, balancing them out with the pleasant umami flavor of miso and the sweetness of buckwheat and maple. It’s delicious enough for an indulgent breakfast.
How to Make It
Ingredients
- 2 medium Bartlett pears, cored and thinly sliced
- ⅓ cup maple syrup
- 2 tsp white miso paste
- 1 cup all-purpose flour
- ½ cup buckwheat flour
- ¾ tsp fine sea salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- 1 cup butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ¼ cup buttermilk
- 2 tbsp toasted buckwheat groats
- Sweetened whipped cream or ice cream, for serving
Instructions
- Preheat oven to 350°F. Lightly grease an 8-inch cast iron pan.
- Whisk maple syrup with miso in a medium bowl until smooth. Add pears, tossing to coat.
- Whisk flours with salt, baking powder, baking soda, and cinnamon in a large bowl.
- Add butter and sugars to a bowl of a stand mixer fitted with the paddle attachment. Cream together on high until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until thoroughly combined. Add buttermilk and dry ingredients, mixing on low just until combined.
- Scrape batter into prepared pan, pushing to fill edges. Smooth top. Arrange pears over batter, then pour over any remaining maple syrup. Sprinkle with groats.
- Bake until cake starts to pull away from the sides and a toothpick inserted comes out clean, approximately 55 to 65 minutes. Let cool for 1 hour.
- Serve warm with a dollop of whipped cream or ice cream.
How to Store It
This cake will keep for up 2 days covered at room temperature.
Kitchen Tips
Measure your cast iron from the base rather than the rim.
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