Magical Invisible Apple Cake Recipe
Learn about the wonders of our Invisible Apple Cake, a simple, healthful dessert suitable for any celebration. Slices of fresh apple that vanish into a fluffy batter. The ideal treat without feeling guilty!
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Calories: 188kcal
Servings: 6
Equipment
- 8" x 8" square baking dish
- Glass mixing bowls
- Handheld mixer
- Strainer
- Cutting Board
- Vegetable Peeler
Ingredients
- 4 Apples sweet and crisp, small (or 3 large), about 1.5 lb
- 2 eggs
- 50 g sugar (about 1/4 cup)
- 70 g all purpose flour (about 1/2 cup)
- 12 g baking powder (2 tsp)
- 1 pinch kosher salt
- 100 ml 2% low fat milk (about 3.5 oz)
- 20 g butter (about 1-1/2 tbsp)
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon for garnish
Instructions
- Preheat your oven to 400�F.
- In a large bowl, mix eggs and sugar until light and fluffy using a handheld mixer.
- Add melted butter, milk, and vanilla to the mixture, and beat until well combined.
- Sift flour, salt, and baking powder into the bowl, then beat again until smooth.
- Quarter, core, and peel the apples, then slice them thinly (about 1 to 2 mm thick). Add slices to the bowl as you go.
- Toss the sliced apples with the batter until they're all coated.
- Butter and flour an 8" x 8" baking dish. Pour in the apple-batter mix, shaking lightly to remove air pockets and smoothing out the top.
- Bake for 35 minutes. Let it cool in the dish before serving, and don't forget to sprinkle with cinnamon for that extra flavor!
Notes
- Pick the Right Apples: Look for apples that are crispy and juicy. Since we're not adding much sugar to the recipe, it's best to avoid tart apples like Granny Smith. Instead, go for sweeter varieties like Pink Lady, Honeycrisp, Jonagold, Fuji, or Ambrosia.
- Mixing Made Easy: No handheld mixer? No worries! You can use a stand mixer instead to whip up your batter.
- Slice with Precision: While you can use a mandolin to slice your apples, I find that using a knife gives better results. Aim for slices that are about 1 to 2 mm thick for the perfect texture in your cake.
- Metric Magic: I've used gram measurements in this recipe because they're more precise for baking. But if you don't have a scale that measures in grams and milliliters, don't sweat it! I've included approximate imperial equivalents to help you out.
- Serve Any Way You Like: Whether you prefer it warm, at room temperature, or chilled from the fridge, this cake is delicious any way you slice it!
- Keep it Fresh: Store any leftovers in an airtight container in the refrigerator. It'll stay fresh for up to 4 days, though it's so tasty, it might not last that long!
Nutrition
Calories: 188kcal