Buckwheat, Apple, and Brandy Cake - vegetarian recipes

Buckwheat, Apple, and Brandy Cake

September 21 2015 Vegetarian Times 


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

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