France's Invisible Apple Cake
France's Invisible Apple Cake
Ingredients
For the Batter
- 1/2 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Apples
- 4 Granny Smith apples, peeled and thinly sliced
For Finishing
- 2 tablespoons apple jelly
For Serving
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
In a large bowl, combine granulated sugar, the seeds scraped from the vanilla bean, beaten eggs, all-purpose flour, baking powder, and salt. Whisk these ingredients together until a smooth batter forms. Set aside.
⏱️ 5 min
- 2
Peel the Granny Smith apples. Using a mandoline slicer (and a cut-resistant glove for safety), slice the apples ultra-thin. Aim for approximately five slices to stack up to about 1/2 inch in thickness.
⏱️ 10 min
- 3
Set aside a few of the most aesthetically pleasing apple slices for the top layer of the cake. Toss the remaining thinly sliced apples into the prepared batter, ensuring they are well coated.
⏱️ 2 min
- 4
Allow the apple-batter mixture to stand for about 15 minutes. During this time, the apples will naturally release liquid, which will help to loosen the batter to the correct consistency for baking.
⏱️ 15 min
- 5
While the mixture rests, preheat the oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides to help with removal.
⏱️ 5 min•🌡️ 350
- 6
Using a slotted spoon, carefully transfer the batter-coated apple slices into the prepared loaf pan, layering them evenly. The apples will naturally flatten and align themselves, creating the characteristic layered effect.
⏱️ 3 min
- 7
Shingle the reserved 'favorite slices' of apple on top of the layered apples in the pan. Pour any remaining batter evenly over the surface of these top slices.
⏱️ 2 min
- 8
Place the pan in the preheated oven and bake for approximately 90 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 90 min•🌡️ 350
- 9
Once baked, remove the cake from the oven. While still warm, brush the top surface with apple jelly to give it a beautiful shine. Allow the cake to cool completely in the pan before removing it.
⏱️ 5 min
- 10
While the cake cools, prepare the cinnamon-spiked whipped cream. In a cold bowl, whisk heavy cream, powdered sugar, and ground cinnamon until soft peaks form.
⏱️ 3 min
- 11
Once cool, carefully lift the cake out of the pan using the parchment paper overhang. Slice the cake into individual wedges and serve with a dollop of cinnamon-spiked whipped cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
France's Invisible Apple Cake
Ingredients
For the Batter
- 1/2 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Apples
- 4 Granny Smith apples, peeled and thinly sliced
For Finishing
- 2 tablespoons apple jelly
For Serving
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
In a large bowl, combine granulated sugar, the seeds scraped from the vanilla bean, beaten eggs, all-purpose flour, baking powder, and salt. Whisk these ingredients together until a smooth batter forms. Set aside.
⏱️ 5 min - 2
Peel the Granny Smith apples. Using a mandoline slicer (and a cut-resistant glove for safety), slice the apples ultra-thin. Aim for approximately five slices to stack up to about 1/2 inch in thickness.
⏱️ 10 min - 3
Set aside a few of the most aesthetically pleasing apple slices for the top layer of the cake. Toss the remaining thinly sliced apples into the prepared batter, ensuring they are well coated.
⏱️ 2 min - 4
Allow the apple-batter mixture to stand for about 15 minutes. During this time, the apples will naturally release liquid, which will help to loosen the batter to the correct consistency for baking.
⏱️ 15 min - 5
While the mixture rests, preheat the oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides to help with removal.
⏱️ 5 min•🌡️ 350 - 6
Using a slotted spoon, carefully transfer the batter-coated apple slices into the prepared loaf pan, layering them evenly. The apples will naturally flatten and align themselves, creating the characteristic layered effect.
⏱️ 3 min - 7
Shingle the reserved 'favorite slices' of apple on top of the layered apples in the pan. Pour any remaining batter evenly over the surface of these top slices.
⏱️ 2 min - 8
Place the pan in the preheated oven and bake for approximately 90 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 90 min•🌡️ 350 - 9
Once baked, remove the cake from the oven. While still warm, brush the top surface with apple jelly to give it a beautiful shine. Allow the cake to cool completely in the pan before removing it.
⏱️ 5 min - 10
While the cake cools, prepare the cinnamon-spiked whipped cream. In a cold bowl, whisk heavy cream, powdered sugar, and ground cinnamon until soft peaks form.
⏱️ 3 min - 11
Once cool, carefully lift the cake out of the pan using the parchment paper overhang. Slice the cake into individual wedges and serve with a dollop of cinnamon-spiked whipped cream.
⏱️ 2 min