Invisible Apple Cake | GF

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This Apple Invisible Cake is a light, custardy dessert that highlights the natural sweetness and texture of thinly sliced apples layered into a creamy batter. As it bakes, the apples soften, creating a delicate, almost invisible cake that’s subtly spiced and perfect for fall.

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Invisible Apple Cake | GF

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Yield: 1 Loaf

Author: Deimante Dabravolskis

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A light, custardy dessert that highlights the natural sweetness and texture of thinly sliced apples layered into a creamy batter. As it bakes, the apples soften, creating a delicate, almost invisible cake that’s perfect for fall.

Ingredients

• 4 medium apples (about 2 pounds), peeled and thinly sliced
• 2 large eggs
• 1 cup milk (or a dairy-free alternative)
• 1/2 cup granulated sugar, I am using maple sugar
• 1 teaspoon vanilla extract
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Crumb Topping

• 3 tablespoons flour, I am using the gluten free all-purpose one here
• 2 tablespoons coconut sugar
• 2 tablespoons cold butter, cubed

Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, toss the sliced apples
3. In another bowl, whisk together the eggs, milk, sugar, and vanilla until well combined. Add the flour, baking powder, cinnamon and salt, and mix until just combined.
4. Gently fold the sliced apples into the batter until they are evenly distributed. The apples will give moisture to the cake, making it tender.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Make the crumb topping by mixing the flour and sugar. Add the cold butter and use a fork or your fingers to combine until it forms a coarse, crumbly mixture.
7. Sprinkle the crumb topping evenly over the loaf before baking.
8. Bake for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack. Serve warm or at room temperature.

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