Huckleberry'S Whole Wheat Apple Butter Cake

• 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

1. In a large skillet, melt the butter over medium heat; stir in apples, then sugar, and then salt, tossing to coat.
2. 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.
3. Meanwhile, preheat oven to 350u0b0F; grease a 10-inch round cake pan and line the bottom with parchment paper.
4. In a large bowl, sift together the almond meal, flours, cornmeal, baking powder, and salt; set aside.
5. 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.
6. Beat in the eggs, one at a time, then the vanilla.
7. Add dry ingredients, one spoonful at a time, until just incorporated (do not over-mix).
8. Fold in the cooked apples by hand; spoon mixture into the prepared cake pan and sprinkle on the remaining 3 tablespoons of sugar.
9. 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.
10. touched), about 1 1/2 hours; check the cake after one hour and cover loosely tent with aluminum foil if it browns too quickly.
11. Let cake cool in the pan on a rack for 15 minutes before attempting to remove it from the pan.

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Taken from www.food.com/recipe/huckleberrys-whole-wheat-apple-butter-cake-471679 (may not work)