Invisible Apple Cake
Invisible Apple Cake
Ingredients
For the Cake
- 1/2 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Granny Smith apples, peeled
For Finishing
- 2 tablespoons apple jelly
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a standard loaf pan (approximately 9x5 inches) with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the granulated sugar and the scraped seeds from the vanilla bean. Rub them together with your fingers to infuse the sugar with vanilla flavor. Add the eggs to the bowl and whisk vigorously until the mixture is light and frothy.
⏱️ 5 min
- 3
Sift the all-purpose flour, baking powder, and salt into the egg mixture. Whisk until just combined and a smooth, thick batter forms. Do not overmix.
⏱️ 3 min
- 4
Carefully slice the peeled Granny Smith apples using a mandoline to achieve ultra-thin slices, approximately 1/10th of an inch thick. Use a cut-resistant glove for safety. You should aim for slices so thin that five stacked together measure about half an inch.
⏱️ 10 min
- 5
Set aside about 1/4 of the most visually appealing apple slices for the top layer of the cake. Add the remaining apple slices to the batter and gently toss them until they are thoroughly coated.
⏱️ 2 min
- 6
Let the apple and batter mixture rest for 15 minutes. This allows the apples to release their natural liquids, which will thin the batter to the perfect consistency for baking.
- 7
Using a slotted spoon, carefully transfer the batter-coated apple slices into the prepared loaf pan, leaving any excess liquid batter in the bowl. Gently level the apples as you add them, but do not press down firmly. The natural weight of the apples will create the layered effect during baking.
⏱️ 5 min
- 8
Arrange the reserved apple slices on top of the mixture in the pan, shingling them slightly to create an attractive pattern. Pour any remaining liquid batter evenly over the shingled apple slices.
⏱️ 3 min
- 9
Bake in the preheated oven for 90 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean (though it will mostly be apple, so look for cooked batter).
⏱️ 90 min•🌡️ 350
- 10
While the cake is still warm, gently heat the apple jelly in a small saucepan or microwave until melted and smooth. Brush the melted apple jelly generously over the top of the cake to create a glossy finish.
⏱️ 2 min
- 11
Let the cake cool completely in the pan on a wire rack before attempting to remove it. Once cool, use the parchment paper overhang to lift the cake out of the pan.
- 12
For serving, prepare the cinnamon whipped cream: In a cold bowl, whip the heavy cream, powdered sugar, and ground cinnamon until soft peaks form. Slice the cake into wedges and serve with a dollop of cinnamon-spiked whipped cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Invisible Apple Cake
Ingredients
For the Cake
- 1/2 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Granny Smith apples, peeled
For Finishing
- 2 tablespoons apple jelly
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a standard loaf pan (approximately 9x5 inches) with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the granulated sugar and the scraped seeds from the vanilla bean. Rub them together with your fingers to infuse the sugar with vanilla flavor. Add the eggs to the bowl and whisk vigorously until the mixture is light and frothy.
⏱️ 5 min - 3
Sift the all-purpose flour, baking powder, and salt into the egg mixture. Whisk until just combined and a smooth, thick batter forms. Do not overmix.
⏱️ 3 min - 4
Carefully slice the peeled Granny Smith apples using a mandoline to achieve ultra-thin slices, approximately 1/10th of an inch thick. Use a cut-resistant glove for safety. You should aim for slices so thin that five stacked together measure about half an inch.
⏱️ 10 min - 5
Set aside about 1/4 of the most visually appealing apple slices for the top layer of the cake. Add the remaining apple slices to the batter and gently toss them until they are thoroughly coated.
⏱️ 2 min - 6
Let the apple and batter mixture rest for 15 minutes. This allows the apples to release their natural liquids, which will thin the batter to the perfect consistency for baking.
- 7
Using a slotted spoon, carefully transfer the batter-coated apple slices into the prepared loaf pan, leaving any excess liquid batter in the bowl. Gently level the apples as you add them, but do not press down firmly. The natural weight of the apples will create the layered effect during baking.
⏱️ 5 min - 8
Arrange the reserved apple slices on top of the mixture in the pan, shingling them slightly to create an attractive pattern. Pour any remaining liquid batter evenly over the shingled apple slices.
⏱️ 3 min - 9
Bake in the preheated oven for 90 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean (though it will mostly be apple, so look for cooked batter).
⏱️ 90 min•🌡️ 350 - 10
While the cake is still warm, gently heat the apple jelly in a small saucepan or microwave until melted and smooth. Brush the melted apple jelly generously over the top of the cake to create a glossy finish.
⏱️ 2 min - 11
Let the cake cool completely in the pan on a wire rack before attempting to remove it. Once cool, use the parchment paper overhang to lift the cake out of the pan.
- 12
For serving, prepare the cinnamon whipped cream: In a cold bowl, whip the heavy cream, powdered sugar, and ground cinnamon until soft peaks form. Slice the cake into wedges and serve with a dollop of cinnamon-spiked whipped cream.
⏱️ 5 min