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Buckwheat Cake

Rated as 3.25 out of 5 Stars

"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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Ingredients

40 m servings 309 cals
Original recipe yields 6 servings

Directions

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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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Reviews

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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...