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Buckwheat Cake

Casper Furlong

"A nice change from pancakes for Sunday breakfast. This is an old French Acadia breakfast from my childhood. Best served with ham steaks and eggs. Give this a try and add fruit if you wish. Serve with melted butter or margarine and warm molasses."
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40 m servings 309 cals
Original recipe yields 6 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine to flour mixture and beat until batter is smooth; pour into prepared baking dish.
  3. Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

Nutrition Facts

Per Serving: 309 calories; 5.8 g fat; 56.4 g carbohydrates; 7.6 g protein; 33 mg cholesterol; 504 mg sodium. Full nutrition

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Read all reviews 4
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As a Cajun I tried this and was disappointed in this recipe.

What a lovely cake! I used gluten free all-purpose flour, so I added an extra bit of milk and used butter instead of margarine. The cake came out light and moist. I think it is sweet enough, so ...

The cake was good, but I made a few changes, as someone else suggested. I also made a pecan caramel sauce to top it off and that was even better. I will make it again.

Batter was too dry, so I added another egg and a bit more milk. Substituted coconut oil for the butter. After baking, it was still a bit too dry, so next time, we will double the oil and use 4...