Recipe from Cook's Illustrated, September & October 2012
Notes: This is the third time I've made this cake in the past few weeks. It's that good. There's just enough batter to bind a bunch of apple slices together, and no spices or nuts to mask the pure fruit flavour. It's reminiscent of the Bolzano Apple Cake but a little more substantial and less work.
Here are some notes: The cake tasted fine with one yolk instead of two in the bottom batter; this reduces the number of leftover egg whites. Sugar sprinkled on top merely adds a crunchy topping, so omit it to reduce the total sugar. Use a firm, baking apple like Cortland or Golden Delicious: a variety like McIntosh turns to mush in the microwave, but the finished cake will still be alright, just wetter. The cake is a bit oily, so reduce it a bit. Highly recommended.
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