Description
This Invisible Apple Cake is a moist and tender dessert bursting with the natural sweetness and flavor of Granny Smith apples. The batter blends flour, sugar, eggs, and melted butter with plenty of chopped apples to create a light, fruity cake that almost disappears in texture, making it a delightful treat perfect for any occasion.
Ingredients
Scale
Apples
- 4 medium Granny Smith apples, peeled and chopped
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a baking pan to prevent sticking and ensure even baking.
- Prepare Apples: Peel the Granny Smith apples and chop them into small pieces for a uniform texture inside the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs, then add the melted unsalted butter and vanilla extract. Mix well until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Apples: Gently fold in the chopped apple pieces to evenly distribute them without crushing.
- Bake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
Notes
- For best results, use tart Granny Smith apples to balance the sweetness of the cake.
- Do not overmix the batter to keep the cake light and tender.
- The cake can be served warm or at room temperature, optionally dusted with powdered sugar.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
