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Invisible Apple Cake

Invisible apple cake is made with thinly sliced apples layered in a light, buttery batter. It bakes into a tender, custardy cake with warm cinnamon and apple flavor.
Prep Time30 minutes
Cook Time1 hour
Cooling Time1 hour 20 minutes
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American, French, French American
Keyword: apple cake, Apple Custard Cake, apple dessert, easy fall desserts, fall desserts, french apple custard cake, gateau invisble aux pommes, gateau invisible, Invisible Apple Cake, Invisible Apple Cake Recipe, layered apple cake, magic apple cake
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 5-inch loaf pan
  • mandolin or sharp knife for slicing apples
  • vegetable peeler
  • apple corer optional

Ingredients

  • 3 large eggs
  • ⅔ cup granulated sugar
  • ⅓ cup melted unsalted butter
  • ⅔ cup slightly warm milk
  • 2 teaspoons vanilla paste or extract
  • ⅔ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1-2 pinches ground nutmeg
  • 6 medium apples about 3 pounds

Instructions

  • Preheat the oven to 350 degrees Fahrenheit, then line a 9 x 5-inch loaf pan with parchment paper and spray lightly with nonstick cooking spray. Set aside.
  • Whisk together 3 large eggs, ⅔ cup granulated sugar, ⅓ cup melted unsalted butter, ⅔ cup slightly warm milk, and 2 teaspoons vanilla paste in a large bowl until combined and frothy.
  • In a separate bowl, whisk together ⅔ cup all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and 1-2 pinches ground nutmeg.
  • Add the flour mixture to the egg mixture and whisk until combined. The batter should be quite thin and runny.
  • Let the batter rest while you peel, core, and very thinly slice 6 medium apples with a mandolin or sharp knife. The slices should be about 1/8 to 1/16-inch thick. This is quite thin, so be very careful!
  • Add the apples to the batter and toss until combined.
  • One handful at a time, layer the apples into the prepared loaf pan. Make them as even as you can, but don't fuss too much, as they will fill in any gaps as they bake. If desired, arrange the final apples in a design on top.
  • Pour any remaining batter over the apples.
  • Bake for 60-65 minutes, until a toothpick comes out clean from the center of the cake, and the apples on top begin to brown. If the apples are browned but the cake is not done, tent with foil to prevent burning.
  • Let the cake cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely. Slice once fully cooled, or after chilling in the refrigerator for an hour or two.

Notes

Storage Recommendations
  • Fridge: Store leftover invisible apple cake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days.
  • Freezer: Not recommended, as it can disrupt the cake's integrity.
  • Make Ahead: This cake needs time to fully cool, then chill in the refrigerator for at least a few hours before slicing, so plan ahead.

Nutrition

Calories: 382kcal | Carbohydrates: 61g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 349mg | Potassium: 290mg | Fiber: 5g | Sugar: 44g | Vitamin A: 593IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 1mg

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