Skip to main content

Invisible Apple Cake

invisible apple cake

servings: 8
prep time: 15minutes 
cook time: 55minutes 
total time: 1hour  10minutes 

equipment

  • hand held mandoline
  • Large mixing bowl
  • loaf pan

ingredients

  • 3 eggs, lightly beaten
  • 2/3 cup milk, slightly warmed
  • 3 tbs butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • 1/2 cup powdered sugar
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 apples, (about 2 lbs)

instructions

  • Preheat your oven to 350 ℉. Line a 9x5" loaf pan with parchment paper.
  • In a large bowl, quickly whisk together the eggs, milk, butter + vanilla. And then also quickly add in the flour, powdered sugar, cinnamon, baking powder and salt and mix until smooth. Batter is supposed to be on the thin side.
  • Peel, core and slice your apples REALLY THINwith a mandoline (I used Fuji apples but Honeycrisp or Pink Lady are great here too). Add them into the bowl and mix to coat all in the batter. Transfer the apples only to the pan, a little at a time, gently flattening out any pieces that are sticking up. Pour on the remaining batter to the top of the loaf pan evenly. Transfer to the oven and bake for 50-60 minutes. Or until the top is golden brown. 
  • Allow to set in pan for 10 minutes then transfer to a wire rack to cool for another 15 minutes. Optional: sprinkle with a little powdered sugar and slice to enjoy.

notes

Batter is supposed to be more on the watery thin side.
You can use pears as long as they're thin slice and sweet.
Gluten free 1 to 1 flour can be used instead of regular all purpose.

nutrition

Calories: 180kcal | Carbohydrates: 27g | Protein: 4g| Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 192mg | Potassium: 162mg | Fiber: 2g | Sugar: 18g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg

Comments

Post a Comment

Popular posts from this blog

Carla Shellis’s Tomato Basil Soup

This soup is sooooo good! I doubled it and froze lots for winter! Ingredients 1 Large (20oz) Can Crushed Tomatoes 1 Large (20 oz) Can of Whole Tomatoes (or another crushed) 2 Large Cans (15oz) Tomato Sauce 1 Pint Heavy Whipping Cream (2/3 at first) 1 Quart Half and Half 2 Sticks Butter 1 Regular Size Can of Cream of Mushroom (optional) 1 Regular Size Can of Cream of Chicken 2 Tablespoons  Basil Chopped  Garlic Salt To Taste (for salt) Garlic Powder To Taste (1-2 TBS) Pepper To Taste Handful of sugar (2/3 Cup?) Directions In a 15 qt dutch oven or large stock pot, combine crushed tomatoes and whole tomatoes. Emulsify whole tomatoes (or in a blender) tomatoes based on your liking. You can also just use two cans of crushed tomatoes instead of the whole tomatoes. Add tomato sauce and stir. Add heavy whipping cream and half and half and stir to a slight boil. Add butter and stir until melted. Then add cream of mushroom and cream of chicke...
Post a Comment
Read more

Crockpot Chili

From Barefoot Neighbor Place ingredients in crockpot in this order: 2# LEAN ground beef (raw) Season beef w: S&P, Chili Powder, & Garlic Powder 1 chopped onion 1 chopped bell pepper 1 chopped deseeded jalapeño 1 small can green chilis 1 can pinto beans drained and washed 1 can black beans drained and washed 1 can beef stock 1 can diced tomatoes 6 oz can cento tomato paste 1 packet chili seasoning Stir everything on top (leave beef alone) Cook on high 4 hours or 6-8 on low  Half way through, chop up beef and stir into chili season more if needed (s&p, hot sauce, etc) Serve w Fritos, sour cream & shredded cheese
Post a Comment
Read more

Creamy Chicken Pot Pie (No peas or Carrots 😳)

Creamy Chicken Pot Pie *Makes 1-3 Pies* I love a good chicken pot pie. Traditionally they aren’t particularly creamy and they usually involve a bag of frozen peas & carrot mix. However, Julie doesn’t eat either so I subbed the two veggies she does eat - green beans and corn. You can use fresh or frozen veggies. I used the the steamer bags that came with garlic butter in the bag and I used fresh local corn cobs, boiled with kernels cut. They are crisp and sweet! I added cream and cream cheese to the filling to make it extra savory for my picky eaters! I usually make & bake 1 pie, and freeze the rest of the filling for another day in a freezer bag Ingredients: (1) Rotisserie chicken picked and chopped. Place in large bowl. (1) bag green bean steamer bag w seasoning - cooked and chopped (1) bag little potatoes steamer bag w seasoning cooked and chopped (1) Vidalia onion chopped (1) yellow bell pepper chopped (2) stalks celery chopped (2) cloves garlic chopped (1) Handful fresh pou...
Post a Comment
Read more