Huckleberry'S Whole Wheat Apple Butter Cake - cooking recipe

Ingredients

Cooked apples
2 tablespoons butter
1 1/2 lbs apples, peeled and cut into large chunks (about 3 large)
1/4 cup sugar
1/4 teaspoon salt
Cake assembly
2 cups almond meal, lightly packed (7 ounces)
1 cup whole wheat flour (4.5 ounces)
3/4 cup all-purpose flour (3.5 ounces including the 1 tbsp)
1 tablespoon all-purpose flour
1/2 cup cornmeal (2.5 ounces includng the 1 tbsp)
1 tablespoon cornmeal
2 1/4 teaspoons baking powder
2 1/2 teaspoons salt
1 lb butter
2 1/4 cups sugar, plus 3 tablespoons divided (1 pound)
8 eggs
2 tablespoons vanilla extract

Preparation

In a large skillet, melt the butter over medium heat; stir in apples, then sugar, and then salt, tossing to coat.
Cook, stirring often, until apples are just softened, about 6 minutes; remove from heat and spread out on a rimmed baking sheet to cool off.
Meanwhile, preheat oven to 350\u00b0F; grease a 10-inch round cake pan and line the bottom with parchment paper.
In a large bowl, sift together the almond meal, flours, cornmeal, baking powder, and salt; set aside.
In the bowl of your stand mixer, using the paddle attachment, beat the butter until softened; while still going, beat in one pound sugar until light and fluffy, 3 to 5 minutes.
Beat in the eggs, one at a time, then the vanilla.
Add dry ingredients, one spoonful at a time, until just incorporated (do not over-mix).
Fold in the cooked apples by hand; spoon mixture into the prepared cake pan and sprinkle on the remaining 3 tablespoons of sugar.
Bake in the center of the oven until the cake has risen and is a rich golden brown color (it will spring back when lightly.
touched), about 1 1/2 hours; check the cake after one hour and cover loosely tent with aluminum foil if it browns too quickly.
Let cake cool in the pan on a rack for 15 minutes before attempting to remove it from the pan.