Paulas Buckwheat Sponge Cake With Rhubarb Compote Recipes
PRESTON COUNTY RAISED BUCKWHEAT CAKES
This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time
Provided by Frugalfarmer
Categories Breakfast
Time 9h10m
Yield 8-12 cakes, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
- When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
- We usually serve stacks of 2-4 cakes each.
- Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).
RHUBARB COMPOTE CAKE
Steps:
- Combine rhubarb, apples, 1/2 cup white sugar, and water together in a saucepan; bring to a boil. Cook and stir rhubarb mixture until rhubarb is tender and compote is thickened, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Mix 2/3 cup white sugar, 1/4 cup margarine, egg, and vanilla extract together in a bowl. Stir milk and stir into the sugar mixture. Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture into wet mixture until batter is just moistened; pour into the prepared baking dish. Spoon enough compote over cake to make about 1/2-inch-thick layer, reserving any leftover compote for another use.
- Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 40.3 g, Cholesterol 12.5 mg, Fat 9.5 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 206.8 mg, Sugar 24.9 g
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