A fabulously French invention, the gâteau invisible stacks layer upon layer of extra-thinly sliced apples, which seemingly vanish upon baking in a creamy, vanilla-scented custard base.We took this magical loaf cake and added a pop of maple flavor in the form of rich crystalline maple sugar, adding a natural dose of sweetness to the delicious disappearing act.Find this recipe and more maple-inspired bakes in our September/October issue here! Invisible Apple Maple Cake   Makes 1 (8½ x 4½-inch) cake Ingredients ½ cup (100 grams) maple sugar* ½ cup (120 grams) whole milk, room temperature 2 large eggs (100 grams), room temperature 1 tablespoon (14 grams) unsalted butter, melted 1 teaspoon (5 grams) baking powder 1 teaspoon (4 grams) maple extract ¾ teaspoon (2.25 grams) kosher salt ½ teaspoon (3 grams) vanilla bean paste ¾ cup (94 grams) all-purpose flour, sifted 5 cups (925 grams) ⅛-inch-sliced peeled Honeycrisp apples (see Note) ¼ cup (18 grams) sliced almonds Garnish: maple syrup Instructions Preheat oven 350°F (180°C).

Spray an 8½ x 4½-inch loaf pan with baking spray with flour.Line pan with parchment paper, letting excess extend over sides of pan.In a medium bowl, whisk together maple sugar, milk, eggs, melted butter, baking powder, maple extract, salt, and vanilla bean paste until well combined.

Whisk in flour until smooth.Ca

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