Invisible apple cake . . . .

Perfect for when you want a showstopper that’s secretly simple.

 

Recipe:

2 lbs Honey Crisp apples, sliced thin (was about 5 large apples) 

 

 For the wet ingredient:

3 large eggs

1/2 cup nut milk or oat milk 

1 heaping tsp. Vanilla extract 

2/3 cup sugar 

 

For the Dry Ingredients:

1 cup flour 

Pinch salt 

1 tsp. Cinnamon 

1 tsp. Pumpkin spice blend 

Once you have all your apples thinly sliced, set them aside.

Whisk together your wet batter, slowly adding your sugar till the batter is frothy. 

In a separate bowl mix together your dry ingredients and then slowly add to your wet batter as you whisk it well and keep it light and frothy. 

Then add your apples into the combined batter and let them really soak and mix in with the batter. 

Line your loaf pan with parchment paper, and add your battered apples layer by layer into the pan, pressing down as you go. 

Pour any left over batter on top of the slices once you’re done filling the pan. 

Bake on 350F for 50-55 minutes

Let cool completely in fridge.

Garnish with powdered sugar 

 

Slice and eat/