Invisible Apple Cake

5 from 2 votes

Discover the magic of our Invisible Apple Cake - an easy healthy dessert for any occasion. Fresh apple slices disappearing into an airy batter. The perfect guilt-free indulgence!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: French

Diet: Vegetarian

Keyword: easy, holidays

Servings:

Calories: 188kcal

Author: Veronique Eichler

Equipment

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 oven to 400°F.
Place eggs and sugar in a large bowl. Whisk them together using a handheld mixer until the mixture lightens in color.
Incorporate the melted butter, milk, and vanilla into the mixture by beating it until it's well combined.
Sift flour, salt and baking powder into the bowl, then beat the mixture again until it is smooth.
Quarter the apples, remove the core and peel them. Slice them very thin (approximately 1 to 2 mm thick or 1/32"). As you slice the apples, add them into the bowl.
Once all apples are sliced, toss them with the batter in the bowl to ensure they are all coated.
Prepare the baking dish by buttering and flouring it. Pour the apple-batter mix into the dish, lightly shaking it to eliminate any air pockets, and smooth out the top.
Bake 35 minutes. Allow it to cool down in the dish before serving it, topped with a sprinkle of cinnamon.

Notes

Choose apples that are crisp and juicy. There is very little added sugar in the recipe, so tart apples like Granny Smith are not recommended. Pink Lady, Honeycrisp, Jonagold, Fuji, Ambrosia are all good choices.
Instead of a handheld mixer, you can use a stand mixer.
A mandolin can be utilized to cut the apples, though I personally find that using a knife yields better results. Strive for slices that are 1 to 2 mm thick.
In this recipe, you’ll notice that I’ve used gram measurements. Using metric measurements for baking recipes is generally more accurate and precise, which can lead to better results. If you don’t have access to a scale that measures in grams and milliliters, feel free to use the approximate imperial equivalents I’ve provided.
This cake is equally delicious served warm, at room temperature or cold.
Store in an airtight container in the refrigerator for up to 4 days.

Nutrition