Description
Experience the timeless charm of Grandma’s French Apple Invisible Cake, a vintage recipe that’s both easy to make and bursting with flavors from the past. This delicate dessert features tender, caramelized apples nestled between layers of a soft, moist cake, creating a delightful contrast of textures and flavors.
Ingredients
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 5 medium Granny Smith apples, peeled, cored, and thinly sliced
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. In a separate bowl, toss the sliced apples with the brown sugar and cinnamon until evenly coated.
6. Spread half of the cake batter into the prepared pan. Top with the cinnamon-sugar apples, then cover with the remaining cake batter.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then release the springform and let it cool completely on a wire rack.
8. Serve the French Apple Invisible Cake at room temperature or chilled, with a dusting of powdered sugar on top. Enjoy!
Notes
For a more pronounced apple flavor, you can increase the amount of apples used. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 60
- Category: Pies & Pastries
- Method: Baking
- Cuisine: French