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Invisible Apple Cake Recipe

Invisible Apple Cake Recipe
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★★★★★

5.1 from 23 reviews

This Invisible Apple Cake is a moist, tender loaf cake featuring ultra-thin slices of apples folded into a subtly spiced batter. The apples almost dissolve into the cake, creating a delicate texture and rich apple flavor without the heaviness of chunks of fruit. Enhanced by warm cinnamon, nutmeg, maple and vanilla extracts, and topped with slivered almonds for a subtle crunch, this cake is perfect for dessert, afternoon tea, or a comforting breakfast treat.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup white granulated sugar (or use maple sugar for extra flavor)
  • 1/2 cup whole milk (room temperature)
  • 2 large eggs (room temperature)
  • 2 tablespoons unsalted butter (melted)
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup all-purpose flour (sifted)

Main Ingredient

  • 5 cups peeled and sliced apples (use Granny Smith or Honeycrisp, sliced 1/8-inch thick)

Topping

  • 1/4 cup slivered almonds

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s hot enough for baking the apple cake evenly.
  2. Prepare the loaf pan: Spray an 8½ x 4½-inch loaf pan with baking spray. Then line the pan with parchment paper, leaving some overhang on the sides to help lift the cake out easily after baking.
  3. Whisk wet ingredients: In a medium bowl, whisk together the sugar, milk, eggs, melted butter, baking powder, maple extract, vanilla extract, and kosher salt until well combined and smooth.
  4. Add dry ingredients: Using a spatula, gently whisk in the sifted flour, ground cinnamon, and ground nutmeg until just combined. Avoid overmixing to keep the cake tender.
  5. Fold in apples: Use a rubber spatula to gently fold in the thinly sliced apples, making sure they are evenly coated with the batter without breaking them.
  6. Shingle apple slices in pan: Start on one long side of the prepared loaf pan and arrange about 5 apple slices in columns, shingling them so the slices overlap slightly. Fill the bottom of the pan this way.
  7. Press and repeat layering: Lightly press the layer level, then turn the pan 180 degrees to layer and press more apple slices. Continue this shingling and pressing process until the pan is completely filled with apple layers.
  8. Add remaining batter: Pour the remaining batter evenly over the apple layers and smooth the surface to cover all apples uniformly.
  9. Sprinkle almonds: Scatter the slivered almonds evenly around the edges on top of the batter for a nutty crunch once baked.
  10. Bake the cake: Bake in the preheated oven for 40-45 minutes until the top is golden brown. Then cover the pan loosely with foil and continue baking for about 20 more minutes until the cake is fully set and a skewer inserted comes out clean.
  11. Cool in pan: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 25 to 30 minutes to help it set further and make removal easier.
  12. Remove cake and cool completely: Use the parchment paper overhang to lift the cake out of the pan carefully. Transfer it to the wire rack and let it cool completely before serving.
  13. Serve: Serve the invisible apple cake at room temperature or chilled, perfect on its own or with a dollop of whipped cream or ice cream if desired.

Notes

  • Use thin apple slices (1/8 inch) for the best texture—too thick, and the cake may not set properly.
  • Granny Smith apples provide a tart contrast, while Honeycrisp adds sweetness; blend both for balanced flavor.
  • Maple sugar instead of white sugar enhances the subtle maple notes without overpowering.
  • Ensure eggs and milk are at room temperature for smoother batter mixing.
  • Line the pan with parchment paper to easily release the delicate cake.
  • Adjust baking time slightly depending on your oven’s accuracy and pan size.
  • Store leftovers wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake freezes well—wrap tightly and thaw overnight in the fridge before serving.

Nutrition

Keywords: invisible apple cake, apple loaf cake, autumn dessert, maple apple cake, cinnamon apple cake, easy apple cake

Find it online: https://lucabites.com/invisible-apple-cake-recipe/