Fall is my favorite season. I'd like to say it has to do with sweaters and football and back to school, but really, I'm just a sucker for the return to heartier meals. On my quest for dishes I've yet to cook — or even eat — I came across this beauty. Even better, it is an elegant version of one of my childhood fall faves, caramel apples.
French Invisible Apple Cake (Gâteau Invisible Aux Pommes)
4 medium-large crispy apples, such as Honeycrisp, Pink Lady, or Envy
2 tablespoons butter, melted and cooled
½ cup whole milk
2 teaspoons vanilla extract
½ cup granulated sugar
3 eggs
1 cup flour (I used GF Cup4Cup)
1½ teaspoons baking powder
½ teaspoon cinnamon
Preheat oven to 375ºF. Coat a 9x5 loaf pan with butter or cooking spray. Line the bottom and 2 long sides of the pan with a sheet of parchment paper, creating a sling. Grease the paper.
Peel, halve, and core the apples. Using a mandoline if you have one, cut 1/8-inch-thick slices and place in a medium bowl.
Heat butter in microwave until just melted. Stir in the milk and vanilla.
Place 3 large eggs and 1/2 cup granulated sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium-high speed until pale and glossy, about 90 seconds to 2 minutes.
While it is beating, use a fork to mix together in a small bowl the flour, baking soda, and cinnamon.
Add half of the flour mixture to the egg and sugar mixture, and beat on low speed until just combined and no visible flour remains, about 5-10 seconds. Scrape the sides of the bowl, and add the half-and-half mixture. Beat until just combined, about 10 seconds. Add the remaining flour mixture and beat again until just combined and no visible flour remains, about 10 seconds.
Remove bowl from stand. Using a flexible spatula, gently place a handful of apple slices into the mixture, making sure they do not stick together, and fold the apples into the batter until evenly coated. Repeat until all apples are in the batter.
Remove about 12 intact slices to a plate, to use as the top layer. Spread about 1/3 of the apple mixture to the loaf pan. Arrange the slices so that they lie flat in the pan, then press the apples down to evenly distribute. Repeat with remaining mixture, until all apples from the bowl are layered flat into the loaf pan.
Arrange the remaining apple mixture in a shingled pattern on top, then press the apples down to evenly distribute. Pour any remaining batter evenly over the apples.
Bake for 35 minutes. Rotate pan 180° and bake for another 30 minutes, checking on the apples after about 15 to ensure they are not getting too dark on top. (You want the edges of the apples on the top layer brown, but the centers golden. If apples start to get to dark, cover with foil for the remainder of the cooking time.)
Let for about 10 minutes, then use parchment to lift cake onto a plate. Cool completely, then cover and refrigerate at least to 2 hours but up to overnight. Let sit at room temperature for 15 minutes before slicing with a serrated knife and serving.
David Lebovitz's Salted Butter Caramel Sauce
6 tablespoons salted butter, cubed
3/4 cup sugar
1 cup heavy cream, warmed
1/2 teaspoon vanilla extract
1 teaspoon flaky sea salt, such as fleur de sel or Maldon
Melt butter and sugar together in a large saucepan or pot over medium heat, one that will hold at least 4 quarts (4l), but I recommend one that's larger, if possible.
Continue to cook the sugar and butter together, stirring frequently, until the color is deep golden brown and it starts to smoke. For best results, I cook the mixture until it smells a little smoky, too, but be careful to find the balance between well-browed, and the moment before it's burnt, which is when it's ready to have the cream added. It should be the color of an old copper penny.
Immediately remove from heat and gradually pour in the warm cream, stirring constantly, until smooth. Mix in the vanilla and salt.
Refrigerate to thicken and store. Rewarm in microwave or over stove at low heat, or serve cold or room temperature. Pour over full cake and/or pass alongside slices.
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