Invisible Apple Cake

Preheat the oven to 375°F (375°F). Grease a standard 9×5‑inch loaf pan and line it with parchment paper.

Using a mandoline or a sharp knife, slice the apples into uniform 1/8‑inch rounds.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt; set aside.

In a small bowl, combine the melted butter, room‑temperature milk, and vanilla extract; stir until smooth.

In a large mixing bowl, beat the eggs and granulated sugar on medium speed for about 90 seconds, until the mixture is pale and slightly thickened.

Add half of the dry‑ingredient mixture to the egg mixture and mix on low speed just until incorporated.

Pour in the butter‑milk mixture, then add the remaining dry ingredients, mixing only until the batter just comes together; avoid over‑mixing.

Gently fold the sliced apples into the batter, ensuring each slice is lightly coated.

Arrange the apple slices in an even layer at the bottom of the prepared loaf pan, then pour any remaining batter over the top, smoothing the surface.

Bake for 70–75 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for at least 2 hours; if it still feels moist, transfer it to the refrigerator for an additional 2–3 hours to set before slicing.

Slice, dust with powdered sugar if desired, and serve plain or with whipped cream or caramel sauce.