We've lightened this luscious dessert without losing an ounce of flavor.
Photo: Becky Luigart-Stayner
Make this cake a day ahead, and refrigerate. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it. To prevent the crust from sticking to your fingers while pressing it into the pan, lightly coat your hands with cooking spray.