French Apple Cake
"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.… read more..."
INGREDIENTS
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1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
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1 tablespoon Calvados
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1 teaspoon lemon juice
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1 cup (5 ounces) plus 2 tablespoons all-purpose flour
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1 cup (7 ounces) plus 1 tablespoon granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 large egg plus 2 large yolks
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1 cup vegetable oil
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1 cup whole milk
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1 teaspoon vanilla extract
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Confectioners' sugar
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The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is
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