-
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 350u00b0F; 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.
