The Invisible Apple Cake
by
Clinton Kelly
This barely-there apple cake looks impossible but tastes unforgettable. Thin-sliced apples are folded into a light custard batter that bakes into a tender, apple-forward slab that Clinton calls “shockingly good” and Michael ranks in his top five desserts ever. A minimalist, elegant dessert that’s all apple, no fluff.
Prep Time:
15 Minutes
Cook Time
55-60 Minutes
Serves:
8 Servings
Level:
Beginner
5 medium apples (Honeycrisp, Fuji, or Pink Lady; avoid McIntosh)
3 large eggs
⅓ cup granulated sugar
½ cup whole milk
6 tbsp unsalted butter, melted
1½ tsp vanilla extract or paste
¾ cup all-purpose flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of kosher salt
Powdered sugar for dusting (optional)
Ice cream or whipped cream for serving
Ingredients
Step 1
Preheat oven to 350°F.
Step 2
Butter and line a 9x5 loaf pan with parchment, leaving handles.
Step 3
Peel, core, and slice apples very thinly (mandolin recommended).
Step 4
Whisk eggs and sugar until pale.
Step 5
Add milk, melted butter, and vanilla; whisk smooth.
Step 6
In another bowl, mix flour, cinnamon, nutmeg, and salt.
Step 7
Add dry ingredients to wet; whisk until smooth.
Step 8
Fold in apple slices until fully coated.
Step 9
Layer apples into the loaf pan, pressing occasionally; pour remaining batter over top.
Step 10
Bake 55–60 minutes until golden and set.
Instructions
Cool 10 minutes
Lft out with parchment
Dust with sugar.