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Invisible Apple Cake Recipe

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3.9 from 8 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Invisible Apple Cake recipe is a delightful and unique way to enjoy the natural sweetness and texture of Honeycrisp apples blended into a light, moist cake. Thinly sliced apple rings are layered and mixed into a spiced batter, then baked until golden, creating a cake that’s both subtly sweet and packed with fresh apple flavor. Perfect for an elegant dessert or a comforting afternoon treat.

Ingredients

Preparation

  • Cooking spray
  • 4 large Honeycrisp apples (about 2 pounds, peeled and cored)

Dry Ingredients

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon salt

Wet Ingredients

  • 3 large eggs
  • ½ cup whole milk
  • ⅓ cup unsalted butter (melted)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Lightly spray a loaf pan with cooking spray and line it with parchment paper to ensure easy removal of the cake later.
  2. Slice Apples: Using a mandoline set to ⅛ inch thickness, carefully slice the peeled and cored apples into very thin, flexible rings. Cut the apple rings in half and set aside. Exercise safety precautions such as using a guard or cut-resistant glove during slicing.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, cardamom, and salt until evenly combined to ensure the spices are well-distributed.
  4. Mix Wet Ingredients: In a large bowl, whisk the eggs until they become light and foamy. Add the whole milk, melted unsalted butter, and vanilla extract and whisk thoroughly until fully integrated.
  5. Combine Mixtures: Stir the dry ingredient mixture into the wet ingredients gently until just incorporated, taking care not to overmix to maintain the cake’s light texture.
  6. Coat Apples in Batter: Add the sliced apples to the batter and gently toss them until each slice is evenly coated with the batter, ensuring moisture and flavor are absorbed.
  7. Layer and Pour Batter: Layer handfuls of the apple slices evenly into the prepared loaf pan, pressing lightly to compact them. Pour any remaining batter over the layered apples and smooth the surface to create an even cake top.
  8. Bake the Cake: Place the loaf pan on a sheet pan to catch any drips. Bake in the preheated oven for 55-65 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Allow the cake to cool in the pan for 30 minutes. Then, use the parchment paper to gently lift the cake out of the pan and transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Use Honeycrisp apples for their balance of sweetness and tartness, but other firm apple varieties like Granny Smith or Fuji can also work.
  • Thinner apple slices help create the ‘invisible’ layered effect and ensure they cook evenly within the batter.
  • The mandoline should be used with safety in mind—always employ guards or protective gloves to prevent injury.
  • This cake can be served warm or at room temperature, optionally dusted with powdered sugar or topped with a dollop of whipped cream for added indulgence.
  • Store leftovers wrapped tightly in the refrigerator for up to 3 days; warm before serving for best texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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