Catalina cake, also known as “invisible cake” or “apple custard cake,” is a delightful French dessert that’s deceptively simple to make. Imagine thin slices of apples bathed in a luscious, custardy batter, baked to golden perfection. It’s the kind of dessert that feels both comforting and elegant, perfect for a casual family gathering or a special occasion.
Intrigued? Let’s dive into the world of Catalina cake and learn how to make this easy yet impressive dessert.
Ingredients You’ll Need:
For the cake:
- 3-4 medium-sized apples (such as Gala, Honeycrisp, or Fuji), about 1.2 lbs (550g)
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
Optional toppings:
- Powdered sugar
- Whipped cream
- Vanilla ice cream
Tools of the Trade:
- 9-inch round cake pan
- Parchment paper
- Sharp knife
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-Step Guide to Baking Catalina Cake:
1. Preparing the Apples:
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal later.
- Wash, peel, and core the apples. Slice them thinly, about 1/8-inch thick. Pro-tip: A mandoline slicer works wonders for achieving uniformly thin apple slices.
2. Creating the Batter:
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Don’t overmix!
- Expert Insight: “Overmixing the batter can lead to a tough cake. Stop mixing as soon as the ingredients are incorporated.” – Chef Emily Baker, pastry chef and author of “Sweet Delights.”
3. Assembling the Catalina Cake:
- Arrange a layer of apple slices on the bottom of the prepared pan, slightly overlapping them.
- Pour a portion of the batter over the apples, spreading it evenly.
- Repeat the layers of apples and batter until all ingredients are used.
- Gently press down on the apples to submerge them slightly in the batter.
4. Baking to Perfection:
- Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Troubleshooting Tip: “If the top is browning too quickly, loosely tent the cake with aluminum foil for the remainder of the baking time.” – Grandma’s Cookbook
5. Cooling and Serving:
- Let the cake cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.
- Serving Suggestion: Dust the cake with powdered sugar or serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
