unseen apple dessert

Delightfully Disappearing Apple Cake

Servings: 8 to 10 | Time: 1 hour 30 minutes

Ingredients:

• 1/4 to 1/2 pounds (1 to 1.15kg) of apples, preferably Granny Smith or Mutsu
• Juice from half a lemon
• 2 tablespoons (30 grams) of unsalted butter, melted
• 2/3 cup (130 grams) of granulated sugar
• 3/4 teaspoon of kosher salt
• 3 large eggs
• 1 teaspoon (5 ml) of vanilla extract or vanilla bean paste
• 1 cup (130 grams) of all-purpose flour
• 1/2 cup (120 ml) of milk (any type)
• 2 tablespoons (40 grams) of apricot preserves or apple jelly, warmed
• Powdered sugar, for dusting (optional)

Time to Preheat and Prepare

Preheat your oven to 375°F (190°C). It's essential to ensure that your loaf pan can accommodate this scrumptious cake; mine measures 6 liquid cups (1420 ml) with dimensions of 8x4 inches at the bottom and 9x5 inches at the top. If your pan is smaller or you have concerns, you can always use muffin cups for any excess batter and apple mixture.

Apple Preparation

Begin by peeling and coring the apples, then slice them very thinly (around 1/8 inch or 1/3 cm thick). A mandoline slicer is perfect for achieving this uniform thickness. Place the apple slices in a large bowl and toss them gently with the lemon juice to keep them fresh and bright.

Mixing the Cake Batter

In a medium bowl, melt the butter. Then, whisk in the sugar and salt until fully combined, followed by the eggs and vanilla. Once mixed, stir in the flour until smooth, then add the milk. Pour the batter over the apple slices and use your hands to fold and coat the fruit evenly.

Assembling the Cake

Using your hands again, push aside around a dozen apple slices for decoration later. Arrange the remaining slices neatly in the greased loaf pan, with the straight edges pressed against the sides for a polished look. Use any smaller or broken pieces to fill in gaps. Once you have just a little batter and some apple scraps left, pour the mixture over the arranged apples, leveling it out as needed. Give the pan a gentle tap on the counter to release air bubbles. For the finishing touch, decorate the top with the apple slices set aside, creating a floral design if you're feeling artistic.

Time to Bake

Bake for 60 to 70 minutes, or until a toothpick or skewer inserted in the center comes out clean, without any sticky batter or undercooked apple pieces. After removing it from the oven, let the cake rest on a cooling rack for about 5 minutes. Brush the top with warmed apricot preserves before allowing it to cool completely in the pan. Initially, it will rise but will settle as it cools.

Serving the Cake

Once the cake has reached room temperature, take a knife and gently loosen it from the edges of the pan. Use the parchment paper as a sling to lift it out, and remove the paper. Slice the cake into portions and dust with powdered sugar if desired. The magic of this cake is that it stores wonderfully in the fridge for 5 to 6 days. Just bring it back to room temperature before serving, and enjoy the enchanting flavors!