I made the recipe exactly as written, except for reducing the cooking time significantly, as suggested by a previous reviewer. My buckle only needed 50 minutes. The reviewer who disliked this recipe the most thought the batter was too thick, and attempted to thin it out... ignore this suggestion, as buckle batters are generally more thick than most people are used to seeing. Also be sure to use non-expired baking powder or the buckle may collapse when removed from the oven... this would lead to a much less pleasant texture. Beware that the fresh baking powder increases the chances of the buckle overflowing the pan, and using another reviewer's suggesting of a higher-sided springform pan is a great way to avoid that problem.
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I made the recipe exactly as written, except for reducing the cooking time significantly, as...