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To make the French Apple Invisible Cake, you need fresh ingredients. Here’s what you'll need: - 6 medium-sized apples (Granny Smith or Fuji) - 3 large eggs - 130g granulated sugar - 200ml milk - 80ml vegetable oil - 190g all-purpose flour - 1 tablespoon baking powder - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - Pinch of salt - Optional: powdered sugar for dusting These ingredients create a simple yet delicious cake. The apples give it a moist texture, while the sugar adds sweetness. The flour and eggs help bind everything together. You can use Granny Smith apples for a tart taste or Fuji for sweetness. The choice is yours! When measuring, be precise. This will ensure your cake turns out just right. You can also add a dusting of powdered sugar at the end. It gives the cake a beautiful finish. Now that you have your ingredients ready, you’re one step closer to creating this delightful dessert! {{ingredient_image_1}} Start by preheating your oven to 180°C (350°F). This step is key for even baking. Next, take a round 9-inch cake pan and grease it well. You can also line it with parchment paper for easy removal later. This ensures your cake won't stick and comes out perfectly shaped. In a large bowl, crack open three large eggs. Add 130g of granulated sugar. Beat them together until the mix is light and frothy, which should take about 2 to 3 minutes. Then, gradually whisk in 200ml of milk and 80ml of vegetable oil. Mix until combined. This mixture creates the moist base for your cake. In a separate bowl, sift together 190g of all-purpose flour, one tablespoon of baking powder, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Sifting helps to remove lumps. Slowly add this dry mix into your wet ingredients. Stir gently until just combined. You should see no lumps, but don’t overmix. Now, take six medium-sized apples, preferably Granny Smith or Fuji. Peel, core, and thinly slice them. Fold these apple slices into your cake batter. Make sure each slice is well coated. The batter will be thick, but that’s how we want it for this recipe. Pour your apple-filled batter into the prepared cake pan. Spread it evenly. Place the pan in the preheated oven and bake for about 40 to 45 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when the cake is ready. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. After cooling, you can dust the top with powdered sugar for a nice touch. For serving, slice the cake into wedges. It goes well with whipped cream or vanilla ice cream for a special treat. Pick apples that are firm and crisp. I recommend Granny Smith or Fuji apples. These apples add a nice tartness to the cake. The tart flavor balances the sweetness of the batter. Avoid soft or mealy apples; they won’t hold up well in baking. Fresh apples will give you the best taste and texture. The texture of your cake relies on the batter and the apples. Make sure to slice the apples thinly. Thin slices help them cook evenly in the batter. When mixing your batter, don’t overwork it. Stir gently until just combined. A thick batter is normal for this cake. It holds the apples well, creating that "invisible" effect. One common mistake is not measuring ingredients correctly. Always use a kitchen scale or measuring cups. Adding too much flour can make your cake dry. Another mistake is skipping the cooling step. Let the cake cool for at least 10 minutes before removing it from the pan. This helps the cake set and keeps it from breaking. Lastly, don’t skip the powdered sugar on top; it adds a lovely finishing touch. Pro Tips Choose the Right Apples: Using tart apples like Granny Smith or Fuji adds a wonderful balance of flavor and ensures the cake isn’t overly sweet. Don't Skimp on the Eggs: The eggs are crucial for the cake's structure, so make sure they are fresh and at room temperature for the best results. Monitor Baking Time: Ovens can vary, so start checking the cake at the 40-minute mark to prevent over-baking. Look for a golden brown top and a clean toothpick. Cooling Is Key: Let the cake cool in the pan for a few minutes, then transfer it to a wire rack. This prevents sogginess and helps maintain its texture. {{image_2}} You can make this cake even more special by adding nuts or dried fruits. Walnuts, pecans, or almonds add a nice crunch. Simply chop them coarsely and fold them into the batter with the apples. You can also use dried fruits like raisins or cranberries for a sweet touch. Just remember to adjust the sugar if your dried fruit is very sweet. Spices can elevate the flavor of your French Apple Invisible Cake. Try adding a little nutmeg or ginger for warmth. You can also boost the vanilla with a splash of almond extract. Just a hint of lemon zest brightens the taste too. Feel free to experiment and find what flavors you love most. If you need a gluten-free option, you can swap the all-purpose flour for a gluten-free blend. Look for one that works well in baking. Almond flour or oat flour can also work, but they may change the cake's texture. Adjust the liquid slightly, as these flours absorb moisture differently. Enjoy your gluten-free version without missing out on the deliciousness! Store leftover French apple invisible cake in an airtight container. Keep it at room temperature for up to three days. If you want it to last longer, move it to the fridge. In the fridge, it stays fresh for about a week. To freeze the cake, let it cool completely first. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, slice the cake and place it in the microwave for about 15-20 seconds. You can also warm it in the oven. Set the oven to 175°C (350°F) and heat for about 10 minutes. This will help bring back its fresh taste and soft texture. An invisible cake is unique because it has more fruit than batter. You use thinly sliced apples that blend into the cake. When baked, the apple slices become soft and almost disappear. This gives the cake a moist texture and a fruity flavor. The cake looks light and airy, making it special. Yes, you can use different types of flour. All-purpose flour is common, but you can try whole wheat flour. Just know that it may change the texture. If you want a gluten-free option, use a gluten-free blend. Make sure to check the blend's instructions for best results. To check if the cake is done, look for a golden brown top. Insert a toothpick into the center. If it comes out clean, the cake is ready. You can also gently press the top. If it springs back, it's done. This usually takes about 40 to 45 minutes of baking. Yes, you can make this cake ahead of time. It stores well, so you can bake it a day before serving. Just keep it in an airtight container at room temperature. If you want, dust it with powdered sugar right before serving. This keeps it fresh and tasty! This blog covered how to make a delicious invisible cake. We went through choosing the right apples and mixing wet and dry ingredients. You learned tips on baking, storing, and even variations to try. Remember, the right apples and perfect texture make a cake shine. Don’t skip the cooling tips for the best flavor. Enjoy experimenting with this recipe and make it your own. Happy baking!

French Apple Invisible Cake

A delightful cake featuring thinly sliced apples, creating a unique and moist texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 8
Calories 200 kcal

Ingredients
  

  • 6 medium-sized apples (preferably Granny Smith or Fuji), peeled, cored, and thinly sliced
  • 3 large eggs
  • 130 g granulated sugar
  • 200 ml milk
  • 80 ml vegetable oil
  • 190 g all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 1 pinch salt
  • optional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 180°C (350°F) and grease a round 9-inch cake pan or line it with parchment paper.
  • In a large mixing bowl, beat the eggs and sugar together until the mixture is light and frothy, about 2-3 minutes.
  • Gradually whisk in the milk and vegetable oil until combined.
  • In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Slowly add the dry ingredients to the egg mixture, stirring gently until just combined with no lumps.
  • Add the thinly sliced apples to the batter, ensuring they are evenly coated. The batter will be relatively thick, but this is intentional.
  • Pour the apple-filled batter into the prepared cake pan, spreading it evenly.
  • Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
  • Once cooled, dust the top with powdered sugar for an elegant finish, if desired.

Notes

Dust with powdered sugar for an elegant finish. Serve with whipped cream or vanilla ice cream.
Keyword apple, cake, dessert, French