Apple Butter Cake

By FoodPornDirector

From LA times and adapted from Huckleberry Bakery and Cafe in Santa Monica

Ingredients

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

Details

Cooking time 140mins
Adapted from latimes.com

Preparation

Step 1

Cooked apples:

In a large sauté pan, melt the butter over medium heat. Stir in the apples, then the sugar and salt, tossing to coat completely. Cook, stirring often, until the apples are just softened, about 6 minutes. Remove from heat and spread out the apples on a rimmed baking sheet to stop the cooking process. Set aside to cool.

Cake assembly:

1. Heat the oven to 350 degrees. Grease a 10-by-3-inch round cake pan and line bottom with parchment paper.

2. In a large bowl, sift together the almond meal, whole-wheat flour, all-purpose flour, cornmeal, baking powder and salt. Set aside.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter until softened. With the mixer going, beat in 1 pound sugar until the mixture is light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined, then beat in the vanilla.

4. Beat in the dry ingredients, a spoonful at a time, just until incorporated. Be careful not to over-mix.

5. Fold in the cooked apples by hand. Spoon the mixture into the prepared cake pan and sprinkle over the remaining 3 tablespoons sugar.

6. Bake the cake in the center of the oven until the cake is risen and a rich golden brown on top, springs back when touched, and a toothpick inserted in the center comes out clean, about 11/2 hours. Check the cake after 1 hour; if it browns too quickly, loosely tent the top with a piece of foil.

7. Remove the cake to a rack. Cool for 15 minutes before removing the cake.