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)

By Noelle Carter, Los Angeles Times Los Angeles Times

February 10, 2011
 


Dear SOS: Help! The apple butter cake at Huckleberry is the most delicious thing I have ever eaten. I can't stop thinking about the taste. I would do anything for the recipe, including washing dishes there for the day. It's that good.

Jefferson Davis

Naples Island

Dear Jefferson: I love this cake. Huckleberry's apple butter cake incorporates almond meal and cornmeal with whole wheat and all-purpose flours for a dense but wonderfully crumbly texture. Not too sweet, it's unabashedly rich, with no shortage of butter and a nice tang from generous apple chunks.

Huckleberry's whole-wheat apple butter cake

Total time: 2 hours, 20 minutes

Servings: 16 to 20

Note: Adapted from Huckleberry Bakery & Café

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

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

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