French Apple Cake
Why This Recipe Works
For our own version of this classic French dessert, we wanted the best of both worlds: a dessert with a custardy, apple-rich base beneath a light, cakelike topping. To ensure that the apple slices softened fully, we microwaved them briefly to break the enzyme responsible for firming up pectin. And to create two differently textured layers from one batter, we divided the batter and added egg yolks to one part to make the custardy base and flour to the rest to form the cake layer above it.