Huckleberry's whole wheat apple butter cake

The whole wheat apple butter cake is based on a dish at Huckleberry's in Santa Monica. Recipe (Anne Cusack / Los Angeles Times / July 25, 2013)

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

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.

Each of 20 servings: 434 calories; 7 grams protein; 45 grams carbohydrates; 3 grams fiber; 27 grams fat; 13 grams saturated fat; 136 mg cholesterol; 31 grams sugar; 406 mg sodium.