Huckleberry's Whole Wheat Apple Butter Cake

DIRECTIONS

• 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°F; 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.