Invisible Apple Cake Recipe
Introduction
Invisible Apple Cake is a delightfully light and tender dessert where thinly sliced apples blend seamlessly into a thin, spiced batter. It’s an easy-to-make cake that feels almost like a fruit custard, perfect for a cozy afternoon treat or a simple dessert.
Ingredients
- 3 eggs, lightly beaten
- 2/3 cup milk, slightly warmed
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 apples (about 2 lbs), peeled, cored, and sliced very thin
Instructions
- Step 1: Preheat your oven to 350 ℉. Line a 9×5″ loaf pan with parchment paper for easy removal.
- Step 2: In a large bowl, whisk together the eggs, warmed milk, melted butter, and vanilla extract until combined.
- Step 3: Add the flour, powdered sugar, cinnamon, baking powder, and salt to the wet ingredients. Mix quickly until the batter is smooth and slightly thin.
- Step 4: Using a mandoline, slice the apples very thinly. Add the apple slices to the batter and stir gently to coat all the slices evenly.
- Step 5: Transfer the apple slices into the prepared loaf pan a little at a time, gently pressing down any pieces sticking up to create an even layer.
- Step 6: Pour the remaining batter over the apples evenly. Place the pan in the oven and bake for 50-60 minutes, until the top is golden brown and a skewer inserted near the center comes out clean.
- Step 7: Let the cake set in the pan for 10 minutes. Then transfer it to a wire rack to cool for another 15 minutes. Optionally, dust with powdered sugar before slicing and serving.
Tips & Variations
- Use a mandoline for uniformly thin apple slices to ensure the cake cooks evenly.
- Try different apple varieties like Honeycrisp or Pink Lady for varied sweetness and tartness.
- Add a pinch of nutmeg or cardamom for extra warm spice notes.
- Serve warm with a dollop of whipped cream or vanilla ice cream for a delicious twist.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and consume within 4 days. Reheat gently in a low oven or microwave to enjoy the cake warm and soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different fruits instead of apples?
Yes, pears or peeled stone fruits like peaches can work well when sliced thinly, but be mindful of differences in moisture content that may affect baking time.
Why is it called “Invisible” Apple Cake?
The name comes from the thinly sliced apples blending almost seamlessly into the batter, making the apples appear “invisible” in the finished cake.
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Invisible Apple Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Invisible Apple Cake is a delicate, moist dessert featuring thinly sliced apples folded into a light cinnamon-spiced batter. Baked to a golden brown in a loaf pan, it offers a unique texture where the apples almost disappear into the cake, creating a subtly sweet and flavorful treat perfect for any occasion.
Ingredients
Wet Ingredients
- 3 eggs, lightly beaten
- 2/3 cup milk, slightly warmed
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Fruit
- 4 apples (about 2 lbs), peeled, cored, and thinly sliced (Fuji, Honeycrisp or Pink Lady suggested)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 ℉ (175 ℃). Line a 9×5 inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the Batter: In a large mixing bowl, quickly whisk together the lightly beaten eggs, warmed milk, melted butter, and vanilla extract until combined. Add the flour, powdered sugar, cinnamon, baking powder, and salt to the wet ingredients and mix until the batter is smooth. The batter should be relatively thin to allow for proper texture in the final cake.
- Prepare the Apples: Peel, core, and slice the apples VERY thinly using a mandoline slicer for evenness. Using Fuji, Honeycrisp, or Pink Lady apples is recommended for the best flavor and texture.
- Combine Apples and Batter: Add the thinly sliced apples to the batter bowl and gently mix to coat all slices evenly with the batter. Carefully transfer only the apple slices (coated with batter) into the lined loaf pan in layers, flattening any pieces that stick up to create an even surface.
- Add Remaining Batter: Pour any remaining batter evenly over the apples in the loaf pan, ensuring a smooth top layer.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until the cake’s top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to set in the pan for 10 minutes. Then transfer the cake onto a wire rack to cool for an additional 15 minutes, which helps it to firm up and makes slicing easier.
- Serve: Optionally sprinkle the cake with a little powdered sugar before slicing. Serve warm or at room temperature and enjoy your delicate and moist Invisible Apple Cake.
Notes
- Using a mandoline to slice apples as thinly as possible is key to achieving the cake’s characteristic texture.
- Fuji, Honeycrisp, or Pink Lady apples are preferred for their sweetness and firmness, but you can use other apples you have available.
- Make sure the milk is slightly warmed to help it incorporate well with the other ingredients.
- This cake is best enjoyed within 2 days but can be refrigerated for up to 4 days; reheat slightly before serving.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Invisible apple cake, apple cake, baked apple dessert, cinnamon apple cake, moist apple cake, fruit cake
