Coffee with the Chicken Ladies

This is one of those recipes that turned out a whole lot better than we expected. The buckwheat adds a sweetness and depth of flavor and the chocolate chips take it over the top. This cake is very easy to make gluten and dairy free, and there’s plenty of ways that you can customize it, too.

*Full Disclaimer – Holly made this cake with duck eggs (thank you, Metzer Farms!) and the resulting crumb is tender and moist. Chicken eggs will work just fine, but the cake will probably be a little less tender and fine. If you enjoy this recipe, you may also like our recipes for Classic Coffee Cake and Lemony Anise Tea Cake.

Buckwheat Pound Cake with Chocolate Chips

This cake is quick to whip up but sophisticated enough to serve to cake-loving friends. (Is there any other kind of friend?) You can use chicken or duck eggs or a mix of the two. If you to want to fancy it up a bit, this cake is the perfect platform for a bit of poured ganache or some other type of glaze or drizzled chocolate.

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Ingredients Method

Ingredients

  

• 3 large eggs I used 3 Duck Eggs for a very tender crumb
• 2/3 cup granulated sugar
• 6 ounces of butter or dairy free butter melted and cooled
• 1 cup buckwheat flour
• ⅓ cup all purpose flour or gluten free all purpose 1-1 flour
• 2 teaspoons baking powder
• A generous pinch of sea salt
• About half a bag of chocolate chips optional, but why not?!

Method

 

1. Preheat the oven to 350°F and spray your pan of choice – you can use a loaf pan, a small bundt pan or a horn pan. Set aside.
2. In a medium bowl, whisk together the eggs, sugar, and melted butter or dairy free butter until slightly frothy.
3. In another medium bowl, combine the flour, baking powder, salt, and chocolate chips.
4. Fold the dry ingredients into the wet ingredients using a spatula, just until everything is blended.
5. Pour into the pan and bake for 25 to 30 minutes, until the cake is golden brown and a tester comes out clean. Enjoy!