Buckwheat, Apple, and Brandy Cake

• 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
• 13 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.

flour, buckwheat flour, baking powder, baking soda, salt, butter, sugar, eggs, lowfat sour cream, apple brandy, vanilla extract, apples, apple jelly

Taken from www.vegetariantimes.com/recipe/buckwheat-apple-and-brandy-cake/ (may not work)