Invisible Apple Cake with Cinnamon Whipped Cream

Make the Batter

1. Using Gravitas, weigh 132 g sugar into a large mixing bowl. Split the vanilla bean lengthwise and scrape the seeds into the sugar. Add the eggs and whisk until smooth. Add 71 g flour, baking powder, and salt. Whisk until combined. The batter will be fairly thick at this point.
   

 Slice the Apples

1. Using a mandoline, slice the peeled apples about ⅒-inch (2.5 mm) thick. For an easy thickness check, stack five slices together. They should measure about ½ inch tall. Reserve about 18 of the best-looking slices for the top of the cake. Add the remaining apple slices to the batter and gently fold until evenly coated. Let the mixture rest for 15 minutes. The apples will release some moisture and loosen the batter.

Prepare the Oven and Pan

1. Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with foil or parchment and place it on a lower oven rack to catch any drips. Lightly grease an 8½ x 4½-inch loaf pan. Line the pan with parchment paper, leaving enough overhang on the long sides to create a sling. Lightly grease the parchment.

   
   

Fill the Pan

1. Stir the apple mixture once more, separating any slices that have stuck together. Using a slotted spoon, transfer the apples to the prepared loaf pan a little at a time, allowing excess batter to drip back into the bowl. Keep most of the slices relatively flat as you build the layers. Gently press and level the apples as you go.

   
   

Finish the Top

1. Dip one side of each reserved apple slice into the remaining batter. Arrange the slices, batter-side down, in overlapping rows across the top. Press gently to level the apples, then spread any remaining batter over the top.

   
   

Bake to Temperature

1. Bake on the middle rack for about 1½ to 1¾ hours, rotating the pan halfway through. Begin checking for doneness around the 1½-hour mark. Insert Thermapen NANO into the center of the cake and slowly pull the probe back, looking for the lowest temperature. The cake is ready when the coolest part of the center is around 200°F (93°C) and the apples are tender when pierced. This gives us a more reliable measure of doneness than relying on bake time alone.
   

2. Glaze

3. Transfer the cake to a wire rack. While it is still warm, brush the top with the melted apple jelly. The jelly adds shine and a light layer of apple flavor without overpowering the cake.
   

Cool

1. Let the cake cool in the pan for about 1½ hours. It will settle and deflate slightly as it cools. Run a knife around the short sides of the pan. Using the parchment sling, carefully lift the cake from the pan and transfer it to a wire rack. Cool completely for at least 2 additional hours before slicing.
   

Make the Cinnamon Whipped Cream

1. Using Gravitas, weigh 240 g heavy cream and 25 g brown sugar into a mixing bowl. Add the cinnamon. Whip on medium-low speed until foamy, then increase to high and whip until soft peaks form.

Serve

1. Slice the completely cooled cake with a sharp knife. Serve each slice with a generous spoonful of cinnamon whipped cream.