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Invisible Apple Cake Recipe

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3.8 from 14 reviews

This Invisible Apple Cake recipe features thinly sliced Honeycrisp apples layered in a delicate custard-like batter and baked to golden perfection. The combination of warm spices like cinnamon and cardamom with the natural sweetness of apples creates a moist, flavorful cake with a unique texture that’s both rustic and refined.

Ingredients

For the Cake:

  • Cooking spray, as needed
  • 4 large Honeycrisp apples (about 2 pounds), peeled and cored
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup whole milk
  • ⅓ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Lightly spray a loaf pan with cooking spray and line it with parchment paper to prevent sticking and make removal easier.
  2. Slice Apples: Using a mandoline set to ⅛ inch thickness, carefully slice the peeled and cored apples into thin rings. Ensure the slices are flexible and even. Cut each ring in half and set aside. Use a safety guard or cut-resistant glove to protect your hands.
  3. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, cinnamon, cardamom, and salt. Whisk together until well incorporated.
  4. Mix Wet Ingredients: In a large bowl, whisk the eggs until light and foamy. Add the whole milk, melted butter, and vanilla extract, and whisk again until the mixture is fully combined.
  5. Combine Wet and Dry: Stir the dry ingredient mixture into the wet ingredients gently until just incorporated to avoid overmixing and to keep the batter light.
  6. Coat Apple Slices: Add the thin apple slices to the batter and gently toss them to coat all slices evenly with the batter.
  7. Assemble Cake: Layer the coated apple slices into the prepared loaf pan in handfuls, spreading them evenly and pressing down lightly with each addition to build the layers. Pour any remaining batter over the top and smooth it out with a spatula.
  8. Bake: Place the loaf pan on a sheet pan to catch any drips and bake in the preheated oven for 55-65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cake to cool in the pan for 30 minutes. Then, use the parchment paper to lift the cake out of the pan and transfer it to a wire rack to cool completely before slicing.

Notes

  • Storage: Let the cake cool completely before storing. Keep the cake in an airtight container in the refrigerator for up to 4 days to maintain its custard-like texture and prevent sogginess.
  • Slicing: Use a serrated knife for clean slices due to the moist texture.
  • Apples: Honeycrisp apples are recommended for their sweetness and crisp texture, but Granny Smith or Fuji apples can be used as alternatives.
  • Safety: When using the mandoline, always use the hand guard or cut-resistant gloves for safety.

Find it online: https://marthatasty.com/invisible-apple-cake-recipe/