I was just killing time looking at pintrest and ran across the recipe below. I went to the author’s website and feel almost like I have made a new friend in blogger Melinda Vertlieb. I love her writing style and she has four cats!
I have found a recipe for Apple Cake that I can’t wait to try!
Please go to her website and check out her blog and Apple Cake recipe!
Buckwheat Apple Cake (Gluten Free)
yields one 9-inch round cake
serves about 8
3 cups apples, chopped (from 4-5 medium apples)
2 tsp cinnamon
1 1/2 cups buckwheat flour
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp kosher salt
6 Tbsp butter
1 cup plain greek yogurt (I love Chobani)
1/2 cup honey
1/2 tsp liquid stevia (or 1/2 cup more honey)
1 Tbsp vanilla extract
2 Tbsp coconut sugar (or brown sugar), for topping
1/2 tsp cinnamon, for topping
Preheat the oven to 350ºF and line a 9-inch round pan with parchment paper (or grease).
Toss the chopped apples and 2 tsp of cinnamon together in a large bowl; set aside.
In a medium bowl, stir the buckwheat flour, 1 tsp cinnamon, baking powder, and salt together. Set aside.
In the bowl of a stand mixer, beat the butter until light and fluffy. Add the yogurt, and beat until well combined. Add the honey, liquid stevia, eggs, and vanilla, mixing until smooth. Slowly add the flour mixture, stirring until just combined. Fold in the cinnamon apples.
Combine the coconut sugar (or brown sugar) and 1/2 tsp cinnamon in a small bowl for the topping.
Scoop the batter into the prepared cake pan, smoothing with a spatula. Sprinkle evenly with the cinnamon sugar mixture. Bake at 350ºF for about 1 hour, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool.
Store leftovers, tightly wrapped, in the refrigerator.