Buckwheat, Apple, and Brandy Cake Recipe

Name: Buckwheat, Apple, and Brandy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 3/4 cup buckwheat flour; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 4 oz. (1 stick) salted butter, softened; 1 1/4 cups sugar; 2 large eggs; 1/2 cup low-fat sour cream, at room temperature; ⅓ cup apple brandy, optional; 1 tsp. vanilla extract; 3 apples, peeled, halved, and cut into 16 slices each; 1/4 cup apple jelly

Servings: persons

3/4 cup all-purpose flour
3/4 cup buckwheat flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 oz. (1 stick) salted butter, softened
1 1/4 cups sugar
2 large eggs
1/2 cup low-fat sour cream, at room temperature
⅓ cup apple brandy, optional
1 tsp. vanilla extract
3 apples, peeled, halved, and cut into 16 slices each
1/4 cup apple jelly

1
Preheat oven to 325F.
2
Coat 9-inch square baking pan with cooking spray.
3
Whisk together flours, baking powder, baking soda, and salt in large bowl.
4
Set aside.
5
Cream butter and sugar in bowl with electric mixer until light and fluffy.
6
Beat in eggs one at a time until mixture is smooth.
7
Beat in sour cream, brandy (if using), and vanilla extract.
8
Add flour mixture, and increase mixer speed to medium-high.
9
Beat 3 minutes, or until batter is light and creamy.
10
Spread batter in prepared pan, and top with apple slices.
11
Bake 45 minutes
12
to 1 hour, or until toothpick inserted in center comes out clean.
13
Cool 20 minutes on wire rack.
14
Unmold cake, invert onto wire rack so apples are on top once more, and cool completely.
15
Melt apple jelly in microwave until liquid.
16
Brush cake with apple jelly to glaze.

800

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup buckwheat flour, 1/2 tsp. baking powder, 1/4 tsp. baking soda, and more.

Yes, Buckwheat, Apple, and Brandy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buckwheat, Apple, and Brandy Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions