Invisible Apple Cake

Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes Difficulty: Easy Servings: 8 slices Cuisine: French Ingredients 6 medium apples (Honeycrisp, Fuji, Gala, or Pink Lady) 2 large eggs ½ cup (100 g) granulated sugar ½ teaspoon vanilla extract ¼ teaspoon almond extract (optional) ½ cup (120 ml) whole milk

Equipment

• 8-inch round cake pan
• Mixing bowls
• Whisk
• Rubber spatula
• Sharp knife or mandoline slicer
• Cooling rack
• Measuring cups and spoons

Ingredients

• 6 medium apples (Honeycrisp, Fuji, Gala, or Pink Lady)
• 2 large eggs
• ½ cup (100 g) granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• ½ cup (120 ml) whole milk
• 2 tablespoons unsalted butter, melted
• ¾ cup (95 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• Powdered sugar, for dusting

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 350°F (175°C) .
2. Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Slice the Apples

1. Wash, peel, and core the apples.
2. Using a mandoline or sharp knife, slice them as thinly as possible—about 1–2 mm thick. Thin slices are essential because they soften beautifully while baking and create the cake’s signature layered appearance.
3. Place the sliced apples into a large mixing bowl.

Step 3: Make the Batter

1. In another bowl, whisk together:
2. Eggs
3. Granulated sugar
4. Continue whisking for about 2–3 minutes until the mixture becomes light and slightly frothy.
5. Add:
6. Vanilla extract
7. Almond extract (if using)
8. Melted butter
9. Milk
10. Whisk until smooth.

Step 4: Add the Dry Ingredients

1. In a separate bowl combine:
2. Flour
3. Baking powder
4. Salt
5. Cinnamon
6. Nutmeg
7. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
8. Do not overmix.

Step 5: Coat the Apples

1. Pour the batter over the sliced apples.
2. Using a rubber spatula, gently fold everything together until every apple slice is lightly coated.
3. The batter should seem sparse—that is completely normal. The apples are the main ingredient.

Step 6: Assemble

1. Transfer the apple mixture into the prepared cake pan.
2. Arrange the slices as evenly as possible.
3. Press down lightly with the spatula to remove air pockets.
4. Smooth the top.

Step 7: Bake

1. Bake for 45–50 minutes , or until:
2. The top is golden brown.
3. A toothpick inserted into the center comes out mostly clean.
4. The cake feels set.
5. If the top browns too quickly, loosely cover with aluminum foil during the final 10 minutes.

Step 8: Cool

1. Allow the cake to cool inside the pan for 15 minutes.
2. Carefully remove from the pan and transfer to a cooling rack.
3. Cool completely before slicing for the cleanest layers.
4. Dust with powdered sugar before serving.

Notes

Refrigerator: Up to 4 days. Freezer: Up to 2 months. Store leftovers in an airtight container. Thaw overnight in the refrigerator before serving. Enjoy chilled or warm individual slices in the microwave for about 15–20 seconds.

Nutrition

Calories: 185 · Protein: 4 g · Fat: 4 g · Carbohydrates: 35 g · Saturated Fat: 2 g · Fiber: 3 g · Sugar: 24 g · Sodium: 150 mg