French Apple Invisible Cake
A light and fruity dessert featuring a unique ratio of apples to batter, creating a moist and flavorful cake.
Equipment
- 9-inch round cake pan Greased for easy removal
Ingredients
- 4 honey crisp apples peeled, cored, thinly sliced (about 1.5 lbs)
- 2 large eggs
- ⅓ cup sugar
- ½ cup milk warmed
- 2 tablespoons butter melted
- 1 teaspoon pure vanilla extract or vanilla bean
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon optional
- Sliced almonds optional
Instructions
- Preheat your oven to 350°F (177°C) and line an 11 by 5-inch loaf pan with parchment paper.
- Peel, core, and thinly slice the apples. Set them aside.
- In a large bowl, beat the eggs and sugar until thick and pale.
- Stir in the warmed milk, melted butter, and vanilla extract.
- Add the flour, salt, baking powder, and cinnamon to the wet mixture. Combine well.
- Gently fold the sliced apples into the batter.
- Transfer the batter and apples into the loaf pan, layering them evenly.
- Pour any remaining batter on top and shake the pan to level it.
- Optionally, decorate with sliced almonds.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let the cake cool on a wire rack for at least 30 minutes.
- Serve with powdered sugar, ice cream, or caramel. Enjoy!
Notes
Notes: Be careful when using a mandoline slicer; always use the guard to prevent accidents.