Invisible Apple Cake

Paper-thin apple layers bound with a browned-butter batter and finished with confectioners’ sugar.

Ingredients

• Cake — 2 Large Honeycrisp + 2 Large Granny Smith Apples (~2 lbs), Peeled and Cored
• Cake — 1 Tbsp Fresh Lemon Juice
• Cake — 3 Large Eggs
• Cake — ⅓ cup Granulated Sugar
• Cake — 1 tsp Vanilla Extract
• Cake — ½ tsp Ground Cinnamon
• Cake — ½ tsp Kosher Salt
• Cake — 4 Tbsp Unsalted Butter
• Cake — ¾ cup Whole Milk
• Cake — ½ cup AP or GF Flour
• Cake — 1 tsp Baking Powder
• Cake — Confectioners’ Sugar, for Finishing

Method

1. PREPARE THE PAN: Heat the oven to 350°F. Butter an 8½–9 by 4½–5-inch loaf pan. Line the bottom and two long sides with a parchment sling, leaving about 2 inches of overhang on each side.
2. BROWN THE BUTTER: Melt the butter over medium heat. Continue cooking until the milk solids turn golden and smell nutty. Remove from the heat and cool slightly.
3. SLICE THE APPLES: Peel, halve and core the apples. Use a mandoline to slice paper-thin, almost translucent pieces. Toss gently with the lemon juice.
4. MAKE THE BATTER: Whisk the eggs and sugar until combined and slightly lightened. Add the vanilla, cinnamon and salt. Slowly whisk in the browned butter, then the milk. Add the flour and baking powder and whisk just until smooth.
5. LAYER: Fold the apples into the batter until lightly coated. Add to the pan a handful at a time, arranging slices mostly flat and pressing gently to remove air gaps. Pour any remaining batter over the top and press once more.
6. BAKE: Bake for about 65 minutes. A probe should pass through the center apple layers without resistance. If still firm, continue baking in 5-minute increments. Loosely tent with foil if the top darkens too much.
7. COOL AND SERVE: Cool in the pan for 30 minutes, then lift out with the parchment sling and transfer to a rack. For the cleanest slices, refrigerate the completely cooled cake for several hours or overnight. Dust with confectioners’ sugar before serving.