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Invisible Apple Cake Recipe

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4.2 from 28 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

This Invisible Apple Cake is a delightfully light and moist dessert made with thinly sliced apples mixed into a delicate batter. The apples bake within the cake, creating a subtle sweetness and tender texture that makes this cake almost ‘invisible’ in the crumb. Topped with toasted almond flakes and a sprinkle of cinnamon, it’s perfect for a comforting treat or casual gathering.

Ingredients

Apples

  • 25 oz (700g) apples (about 4–5 medium apples like Golden or Gala)

Wet Ingredients

  • 3 large eggs
  • 1/4 cup (50g) sugar
  • 1 tsp (5g) vanilla extract
  • 2 tbsp (30g) butter, melted
  • 1/2 cup (120ml) milk

Dry Ingredients

  • 1/2 cup (60g) flour
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1g) salt

Toppings and Optional

  • Cinnamon (optional)
  • Almond flakes (optional, for topping)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20cm) round cake pan with parchment paper to prevent sticking and ensure easy removal.
  2. Slice the Apples Thinly: Peel, core, and slice the apples very thinly, ideally using a mandoline for uniform slices about 2 mm thick, which will help them blend seamlessly into the cake batter.
  3. Mix Eggs, Sugar, and Vanilla: In a mixing bowl, combine the eggs, sugar, and vanilla extract. Whisk vigorously until the mixture becomes light and foamy, approximately 5 minutes, which adds air and lightness to the cake.
  4. Add Melted Butter: Stir in the melted butter carefully to maintain the aerated texture of the batter.
  5. Incorporate Milk: Add the milk to the mixture and whisk until the batter is smooth and homogenous.
  6. Sift Dry Ingredients: Sift together the flour, baking powder, and salt to ensure even distribution and avoid lumps.
  7. Combine Dry Ingredients into Wet: Gently fold the sifted dry ingredients into the wet mixture, being careful not to overmix, preserving the batter’s lightness.
  8. Fold in Apple Slices: Add the thinly sliced apples to the batter. Gently fold them in until the slices are evenly coated with the batter, ensuring the apples are well distributed.
  9. Prepare for Baking: Pour the apple batter into the prepared cake pan, spreading it evenly. Sprinkle a little cinnamon over the top for added warmth and flavor.
  10. Add Almond Flakes: Scatter lightly toasted almond flakes on top of the cake for a crunchy texture and nutty aroma.
  11. Bake the Cake: Bake in the preheated oven for 35–40 minutes, until the top is golden and a skewer inserted in the center comes out mostly clean. The cake may still be slightly moist inside from the apples, which is expected.
  12. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps set the cake structure.
  13. Serve: Just before serving, dust the cake with powdered sugar for a finishing touch of sweetness and visual appeal.

Notes

  • Using a mandoline for slicing apples ensures even thickness and helps the apples cook uniformly.
  • The cake will remain slightly moist inside due to the thin apple slices—this is normal for an invisible apple cake.
  • Adjust sugar quantity to taste if you prefer a less sweet or sweeter cake.
  • To toast almond flakes, spread them on a baking sheet and bake at 180°C (350°F) for 5–7 minutes or until golden brown.
  • Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • The cake is best enjoyed fresh but can also be reheated briefly before serving.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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