In Pittsburgh, there is an all night event appropriately titled, “Art All Night.” Julia invited a few of us to meet at her house beforehand for drinks and socializing before entering the overwhelming scene of a former brewery filled with art and people vaguely concerned with seeing the art (oops…did I just let a little cynicism escape?). I offered to bring a dessert to accompany the drinks, and I went topsy turvy.
4 Organic, Granny Smith apples, peeled and cored
4 Tbs organic, unsalted butter, cut into pieces
2/3 cup packed organic, light brown sugar
The juice from 1 Meyer lemon
½ cup whole-wheat, pastry flour
½ cup almond flour
1 Tablespoon local cornmeal
1 teaspoon baking powder
½ teaspoon salt
¼ cup Agave syrup
½ cup sugar in the raw
¼ cup packed, organic, light brown sugar
2 large, local, free-range eggs
6 Tablespoons organic, unsalted butter, melted and cooled slightly
½ cup Stonyfield Whole Milk French Vanilla yogurt
1 teaspoon pure vanilla extract
For the Topping
Oil the bottom and sides of a 9-inch springform pan and set aside. Preheat the oven to 350 degrees F.
Halve the apples from pole to pole.
Cut two of the apples into ¼-inch-thick slices and set aside.
Cut the remaining 2 apples into ½-inch-thick slices.
Heat the butter in a 12-inch skillet over medium-high heat. When the foam subsides, add the ½-inch-thick apple slices and cook, stirring occasionally, until the apples begin to caramelize, 4-6 minutes (do not fully cook the apples).
Add the ¼ -inch-thick apple slices, brown sugar and lemon juice. Continue to cook, stirring constantly, until the sugar dissolves and the apples are coated.
Transfer the apple mixture to the prepared pan, and lightly press into an even layer.
Sprinkle the apples with the cinnamon, nutmeg and ginger to taste. Set aside while preparing the cake.
For the Cake
Whisk the flours, cornmeal, baking powder and salt together in a medium bowl, and set aside.
In a large bowl, whisk the agave syrup, raw sugar, brown sugar, eggs and butter together until thick and homogenous.
Add the yogurt and vanilla, and whisk to combine.
Add the flour mixture, and whisk until just combined.
Pour the batter into the pan and spread evenly over the fruit. Put a baking sheet under the springform pan to collect any juices, and place into the oven.
Bake until the cake is golden brown and a toothpick inserted comes out clean, about 35-40 minutes.
Cool the pan on a wire rack for 20 minutes. Run a paring knife around the side of the cake and remove the side of the pan. Invert the cake onto a plate and remove the bottom piece of the springform pan. Allow to cool.