Hi everyone!
I’m new to posting here. I definitely consider baking my favorite hobby. I love seeing all the beautiful treats everyone posts here and get my inspiration to try new things from you all! Last week I saw someone post an invisible apple cake and started searching for recipes.
We went apple picking + I got a new loaf pan for my birthday so I thought it would be perfect to make. I definitely had a few gaps as I had a screaming baby towards the end and rushed lol. Overall it came together very quickly and is beautiful. Hardest part for me was peeling the apples.
Everyone loved it. It wasn’t too sweet. I made an allspice caramel sauce to go with it too.
by GuillainMarieBarre
27 Comments
I used the recipe from 177milkstreet.com
(https://www.177milkstreet.com/recipes/invisible-apple-cake-gateau-invisible)
Ingredients:
2½ pounds (5 or 6 medium) Honeycrisp apples (see headnote), peeled
130 grams (1 cup) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
⅛ – ¼ teaspoon freshly grated nutmeg
3 large eggs
107 grams (½ cup) white sugar
1/2 cup whole milk
57 grams (4 tablespoons) salted butter, melted and slightly cooled
Caramel sauce with allspice, to serve
Brown sugar whipped cream, to serve
Directions:
Heat the oven to 375°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray. Line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan, then mist the parchment.
Adjust the blade of your mandoline to slice 1/16 inch thick. Slice an apple lengthwise against the mandoline until you reach the core. Rotate the apple a quarter turn and again slice lengthwise to the core. Continue in this way until only the core remains; discard the core. The apple slices will have different shapes; this is fine.
Transfer to a large bowl and slice the remaining apples as you did the first, adding them to the bowl.
In a small bowl, whisk together the flour, baking powder, salt, allspice, cardamom, cinnamon and nutmeg. In a stand mixer with the whisk attachment, beat the eggs and sugar on medium-high until pale and thick, about 4 minutes. Reduce to medium-low, then add half of the flour mixture and mix, scraping the sides of the bowl as needed, until combined, about 30 seconds. Increase to medium-high and slowly add the milk; mix until fully incorporated, about 30 seconds. Reduce to medium-low, add the remaining flour mixture and mix until just combined, about 30 seconds. With the mixer running, slowly add the melted butter, then mix until homogeneous, about 30 seconds; the batter will be thick but pourable.
Add about one-third of the batter to the apples. Using a silicone spatula, gently fold until the apples are lightly but evenly coated. Pour about ½ cup of the remaining batter into the prepared pan and spread it in an even layer. Layer one-third of the batter-coated apples (about 2 cups) in the pan; as much as possible, arrange the slices with a straight edge against the sides of the pan to minimize the gaps between fruit and pan around the perimeter. Spread another ½ cup batter over the apple layer, then arrange half of the remaining apples on top. Repeat the layering of batter and apples, then spread the remaining batter on top. Smooth the surface, then rap the pan against the counter to remove any air bubbles.
Bake until the cake is golden brown, well risen and a skewer inserted at the center meets no resistance, 80 to 90 minutes. Cool completely in the pan on a wire rack, at least 2 hours; the cake will settle during cooling.
Run a thin-bladed knife between the cake and short edges of the pan. Using the parchment overhang as handles, lift the cake out of the pan and set it on a cutting board. Carefully slide the cake off the parchment, then cut it into 1-inch slices. Serve with caramel sauce and whipped cream.
that for sure as hell ain’t invisible and I want to eatt it now.
That looks so good
But…it’s right there…
Look at those layers
[removed]
I went Apple picking today hoping to find some honeycrisps but they were all gone. So I got Ambrosia, Cortland (which I heard were good for Apple pies) and Golden Macs.
I want to bite it all the way through with just my front teeth; it looks so yummy!
Looks delicious!
I want try this with pears. I have so many pears!
I don’t see anything?
I bet if you seared the ends of each peice it’d look a bit like French toast and add a great flavor to the apples
Interesting !!!
Interesting
I want this
Thought that was a steak
Yep. I’m making this.
Apple Steak
Can you send a slice in a puffy envelope to me !! Ha ha looks great !
Where is it?
Awesome ! I was just at an orchard and looking to bake some apples. Any advice for slicing the apples?
That looks yummy, and allspice caramel sauce sounds divine! Mmmmm😻🍎🍏🍎
FUCK!
I just got in bed 🙁
Looks great! It’s probably awesome with the caramel!
Never heard of this, why is it called Invisible?
Ok so… why is it called invisible apple cake?
Another question? I’m looking at the apple slices in the cake and I’m re-reading the recipe directions. I’m suddenly confused about the orientation of the sliced apple layers.
It looks like they’re stacked with straight edges towards the front of the loaf pan. I was imagining them stacked with straight edges to the sides.
I hope this question makes sense.