I pinned a recipe for this Invisible Apple Cake a few weeks ago because it looked pretty neat, and I was ready to try something new and different. And I certainly got all that.
Cutting all the apples thin was what took the longest, but in my opinion there’s almost something calming about it. Plus, I may have eaten just about every other slice I cut.
Next, I had to mix up some batter, coat the apples in it, lay them in the pan, and drizzle the rest of the batter over it. Pretty simple. The last thing I did before sticking it in the oven was sprinkling some sliced almonds on top.
In the end, this dessert wasn’t as good as I’d hoped. I guess that’s what you get for looking into healthier desserts…it’s the sugar and cream and butter that makes sweets so good. Honeycrisp apples probably would have been a better choice than the Gala that I used, since most of the sweetness comes from the fruit, but I don’t expect to be making this again. Nothing wrong with it, but it wasn’t anything extraordinary.
It did look pretty, though.