Buckwheat, Apple, and Brandy Cake Recipe - Vegetarian Times

Buckwheat, Apple, and Brandy Cake


This cake is an homage to Brittany, one of the French regions, along with Normandy, known for cider. Savory buckwheat crêpes, a long-standing tradition in Brittany, are always served with hard cider.

  • 12Servings


  • 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
  • 11/4 cups sugar
  • 2 large eggs
  • 1/2 cup low-fat sour cream, at room temperature
  • 1/3 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 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.

Nutrition Information

  • Calories: 259
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 53 mg
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 186 mg
  • Sugar Content: 30 g