Irresistible Invisible Apple Cake – Light, Layered & Full of Flavor
Whispering Apple Delight Cake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Prepare a 6-cup capacity loaf pan (approx. 8×4 inches on the bottom and 9×5 inches on the top) by buttering the short ends or using nonstick spray. Line the bottom and the two long sides with parchment paper and place the pan atop a rimmed baking sheet to capture any overflow.
- Peel and core your apples. Using a mandoline or a sharp knife, slice them as thin as about 1/8-inch. In a large bowl, gently toss these apple slices with the juice of half a lemon to keep them vibrant.
- In a medium bowl, combine the melted butter, granulated sugar, and kosher salt. Whisk in the eggs and vanilla extract until smooth. Stir in the flour until the batter becomes silky, then slowly blend in the milk. Pour this luscious mixture over the apple slices and mix gently with clean hands to evenly coat the apple pieces.
- Reserve about a dozen apple slices for a decorative finish. Arrange the remaining slices in overlapping layers along the interior edges of the prepared pan, ensuring neat coverage. Fill any gaps with smaller or broken pieces. Pour any extra batter over the assembled apples and tap the pan lightly on the counter to release trapped air bubbles. Finally, artistically fan the reserved apple slices atop the batter.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean, and the apples are tender without any raw crunch. Once done, transfer the pan to a cooling rack for 5 minutes. Brush the top with the warmed apricot preserves and allow the cake to cool completely in the pan as it settles into a flatter, refined shape.
- Once at room temperature, run a knife along the parchment-lined edges to loosen the cake. Lift it out using the parchment handles and transfer it to a serving plate. Slice, and if desired, dust with powdered sugar before serving.
invisible apple cake – smitten kitchen
Whispering Apple Delight Cake
This innovative apple cake redefines a beloved classic with delicately thin apple slices gently nestled in a tender batter and finished with a glossy apricot glaze. It’s a visual marvel and a delight on every palate—ideal for intimate gatherings or a comforting treat at home.
Ingredients
- 2 1/4 to 1/2 pounds (1 to 1.15kg) apples (Granny Smith or Mutsu), peeled, cored, and sliced very thin
- Juice of half a lemon
- 2 tablespoons (30g) unsalted butter, melted
- 2/3 cup (130g) granulated sugar
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 cup (130g) all-purpose flour
- 1/2 cup (120ml) milk
- 2 tablespoons (40g) apricot preserves or apple jelly, warmed
- Powdered sugar, for dusting (optional)
Directions
-
Preheat and Prepare Pan:
Set your oven to 375°F (190°C). Grease the short ends of a 6-cup capacity loaf pan with butter or nonstick spray. Line the bottom and both long sides with parchment paper and place the pan over a rimmed baking sheet. -
Slice & Toss Apples:
Peel, core, and thinly slice your apples (about 1/8-inch thick), using a mandoline if you have one. In a large bowl, toss the apples gently with the lemon juice. -
Mix the Batter:
In a medium bowl, whisk the melted butter with granulated sugar and salt until smooth. Beat in the eggs and vanilla until fully incorporated. Add the flour and stir until smooth, then gently whisk in the milk. Pour the batter over the apple slices, making sure every piece gets its share of the luscious blend
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