As fall rolls in and the days get cooler, most of us start thinking about food a little differently. We turn to meals and treats that are warm, cozy, and comforting—something that feels like home. Apples and squash start showing up everywhere, reminding us that it's the perfect time for baking with seasonal flavors.
This Invisible Apple Cake fits right in. It's simple, comforting, and just the right amount of sweet. The texture is soft and almost custard-like, kind of like bread pudding, but the thin layers of apple give it something extra—like a cross between a homemade dessert and a fancy bakery tart. It’s easy to make, full of fall flavor, and sure to become a go-to favorite as the leaves start to change.
Ingredients
- 4 honey crisp apples, peeled, cored, thinly sliced (about 1.5 lbs)
- 2 eggs
- ⅓ cup sugar
- ½ cup milk, warmed
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- sliced almonds, optional
Instructions
- Preheat the oven to 350°F. Line an 11" x 5" loaf pan with parchment paper and set aside.
- Peel and core the apples. Take a mandolin, place the whole apple on it with the guard on top, and slice each apple into 1/8 inch. You can also slice them thinly with a knife but the final result won't be as good.
- Set the sliced apples aside and begin to work on the cake batter.
- In a big bowl, add the two eggs and sugar. With a mixer, mix until the batter thickens and is nice and pale
- Next, add in the warmed milk, melted butter, and vanilla. Mix.
- Lastly, add in the dry ingredients which are flour, salt, baking powder, and optionally, cinnamon.
- Mix until combined and toss in the sliced apples making sure to coat each one.
- Pour mixture into lined loaf pan.
- Pour any remaining batter on top and give the pan a shake.
- Optionally, you can add thinly sliced almonds on top or bake as it. Dust with powdered sugar before serving.
