Cinnamon Buckwheat-oat Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This is a very moist and tender cake, fragrant with ground cinnamon. It tastes a lot like carrot cake, but is a little chewier and much easier to make. Ingredients:
1 cup dry oatmeal |
1 1/2 cups boiling hot water |
1/2 cup margarine |
1 cups brown sugar |
2 tsp cornstarch |
1 tbsp vanilla |
1 tbsp water |
1/2 tsp salt |
1 tsp baking soda |
1 tbsp cinnamon |
1 cup whole-wheat flour |
1/2 cup buckwheat flour |
Directions:
1. Bring water to a boil, and pour it over top of the oatmeal. Let it sit for about five minutes.
2. Add the margarine to the hot oatmeal.
3. Stir until the margarine melts completely.
4. Add the sugar, and beat well.
5. Whisk together the cornstarch, vanilla and water.
6. Beat in to the oat mixture.
7. Add the salt, baking soda, cinnamon and flours.
8. Blend until it is relatively smooth.
9. Pour into a well oiled 9 x 13-inch pan.
10. Bake the cake at 350° for about 35 minutes.
11. Allow to cool before frosting, if desired.
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