Invisible Apple Cake (Gâteau Invisible aux Pommes)

Ingredients

Ingredients

• 1/3 cups butter or plant butter
• 1/2 cups whole milk or unsweetened soy milk or a rich plant milk like oat milk
• 2 tsp vanilla bean paste or 1 teaspoon vanilla extract
• 3/4 cups all-purpose flour or gf flour blend
• 1 1/2 tsp aluminum-free baking powder
• 1 zest of small orange
• 1/2 tsp sea salt
• ground nutmeg
• 3 large eggs
• 1/2 cups cane sugar
• 4 medium apples

Instructions

1. Preheat oven to 375°F and grease a 9 x 5-inch loaf pan or a 10 x 5. Line with unbleached parchment paper for easier removal.
2. Melt butter on the stove in a small saucepan over low heat with the milk and vanilla bean paste. Once the butter has melted, set the mixture aside off the heat to cool slightly.
3. In a medium bowl, whisk together the flour, baking powder, orange zest, salt and nutmeg. Set the mixture aside.
4. Using the bowl of a stand mixer, use the whisk attachment to beat ½ cup sugar and eggs together for about 1-2 minutes on medium-high speed until pale and fluffy. Scrape down the sides of the bowl as needed.
5. Add half of the dry ingredients to the bowl and whisk on low speed until just incorporated. Whisk in the milk mixture slowly. Add the remaining dry ingredients. Mix on low speed until the batter is smooth.
6. Peel, core and quarter the apples. Slice them thinly using a mandolin or a very sharp knife aiming for approximately 1/16-inch thick. Fold the apple slices into the batter gently until evenly coated using a rubber spatula. Slice and coat one apple at a time to prevent the apples from oxidizing.
7. Carefully ladle a cupful of batter using a large spoon into the prepared pan. Flatten out the apple slices after each cupful. Repeat until all the apple slices are added. Arrange the top layer of apples in a more decorative way if desired. Tap the pan to remove air. Sprinkle 1 Tablespoon of granulated sugar on top.
8. Bake for 60-70 minutes until golden.
9. Allow cake to cool in the pan on top of a wire rack for 1 hour.
10. Run a knife along the sides of the pan and remove the cake onto the wire rack. Allow to cool for an additional hour.
11. Dust the cake with powdered sugar or serve with whipped cream. Cut with a serrated knife for best results. Serve room temp or cold.