Directions
- 1Mix together sugar, the seeds of a vanilla bean, eggs, flour, baking powder, and salt.
- 2Set the batter aside.
- 3Peel the Granny Smith apples.
- 4Use a mandoline to slice the apples ultra thin, ensuring five slices add up to half an inch. Remember to use a cut resistant glove.
- 5Save the best slices for the top of the cake.
- 6Toss the remaining apple slices into the batter.
- 7Let the apple-batter mixture stand for about 15 minutes while preheating the oven.
- 8Line a loaf pan with parchment paper.
- 9Using a slotted spoon, pile the apple slices (coated in batter) into the prepared pan, leveling them out as you go.
- 10Shingle the reserved final slices on top.
- 11Pour the remaining batter over the surface.
- 12Bake the cake at 350 degrees Fahrenheit for about 90 minutes.
- 13Brush with apple jelly for shine.
- 14Once cool, slice into wedges.
- 15Add a dollop of cinnamon-spiked whipped cream as a finishing touch.
Ingredients
- sugar
- 1 vanilla bean
- eggs
- flour
- baking powder
- salt
- Granny Smith apples
- apple jelly
- cinnamon spiked whipped cream
Equipment
bowlwhiskapple peelermandolinecut resistant gloveloaf panparchment paperslotted spoonbasting brushcooling rack
Tips
- Granny Smith apples are used because their high acidity strengthens their pectin, helping the apple slices hold their shape as they cook.
- Let the apples stand in the batter for about 15 minutes before baking; during this time, the apples will release liquid and loosen the batter to the correct consistency.
- The apples naturally flatten out under their own weight and align themselves against each other, creating the beautiful layered effect all on their own.
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