Invisible Apple Cake: A Delicate French Delight 🍎✨
A perfect balance of fruit and batter! This Invisible Apple Cake is named for its magical layers of thinly sliced apples that almost disappear into the batter when baked. Light, elegant, and not overly sweet, it’s an ideal dessert for any occasion.
Ingredients
For the Cake:
- 6 medium apples (Golden Delicious or Granny Smith work best)
- 2 large eggs
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Powdered sugar for dusting
Directions
1. Prepare the Apples:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- Peel, core, and thinly slice the apples using a mandolin or sharp knife. Set aside.
2. Make the Batter:
- In a large mixing bowl, whisk together eggs and sugar until light and frothy.
- Add the melted butter, milk, and vanilla extract, and whisk until well combined.
- Sift flour, baking powder, and salt into the wet mixture. Stir gently until the batter is smooth.
3. Combine Apples with Batter:
- Add the thin apple slices to the batter. Fold gently to coat all slices evenly.
4. Assemble the Cake:
- Pour the apple mixture into the prepared cake pan, spreading it evenly.
- Gently press down to compact the apple layers.
5. Bake the Cake:
- Bake in the preheated oven for 50-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
- Allow the cake to cool completely in the pan before removing.
- Dust with powdered sugar before serving.
Tips for the Perfect Invisible Apple Cake
- Choose the Right Apples: Use firm and slightly tart apples like Granny Smith or Golden Delicious for the best texture and flavor.
- Slice Thinly: The thinner the apple slices, the more seamlessly they’ll blend into the cake. A mandolin slicer is ideal for this.
- Don’t Overmix: Stir the batter until just combined to keep the cake light.
- Cool Completely: Let the cake cool in the pan to ensure it holds its shape when removed.
FAQs About Invisible Apple Cake
Q: Can I use other fruits instead of apples?
A: Yes, pears work wonderfully in this recipe, offering a softer and sweeter alternative.
Q: How do I store the cake?
A: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
Q: Can I make this cake gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Q: Why is it called “Invisible Apple Cake”?
A: The thin apple slices bake into the batter, creating a layered effect that makes the batter seem “invisible.”
Troubleshooting Common Issues
Issue: Cake is too soggy.
Solution: Use firm apples and avoid overloading the batter with excess fruit.
Issue: Batter doesn’t coat apples evenly.
Solution: Mix the apple slices with the batter in small batches to ensure even coating.
Issue: Cake sticks to the pan.
Solution: Line the pan with parchment paper and grease thoroughly.
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