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

Scale

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