Buckwheat Apple Cake (Gluten Free)

Directions

1. 1
   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.
2. 2
   Add the yogurt, and beat until well combined.
3. 3
   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.
4. 4
   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.
5. 5
   Sprinkle evenly with the cinnamon sugar mixture.
6. 6
   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.