Invisible Apple Cake
A delightful dessert that celebrates autumn flavors with a unique texture, where apples blend seamlessly into a light and airy cake batter.
Ingredients
Batter Ingredients
- 3 large eggs, lightly beaten
- 2/3 cup milk, slightly warmed
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
Apples
- 4 medium apples (about 2 lbs) Peeled, cored, and sliced very thinly
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and line a 9×5" loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, milk, melted butter, and vanilla until well combined.
- Add the all-purpose flour, powdered sugar, cinnamon, baking powder, and salt to the bowl, mixing until the batter is smooth.
- Toss the thinly sliced apple slices into the batter, coating them evenly.
- Transfer the coated apple slices into the prepared loaf pan, gently pressing down to remove any air pockets.
- Pour any remaining batter over the apples and spread it evenly across the top.
Baking
- Bake in the preheated oven for 50–60 minutes, or until the cake is golden and set.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool for another 15 minutes before slicing.
Notes
Invisible Apple Cake can be served warm or at room temperature. It's delightful on its own but can be enhanced with powdered sugar, vanilla ice cream, or whipped cream. Maintain freshness by storing wrapped at room temperature for up to 2 days, or refrigerate for up to a week.