Buckwheat, Apple, and Brandy Cake
Buckwheat is not a grain but a pseudocereal, making this cake a delicious gluten-free option.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Buckwheat, Apple, and Brandy Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, salt, cinnamon, and nutmeg.
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In a separate bowl, cream together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and brandy.
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Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
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Gently fold in the sliced apples.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust the top of the cake with powdered sugar.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 48g16%
- Sugars 24g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
