My cookbook is here! 
The invisible apple cake that disappears faster than you can make it. Its a one of a kind cake that super crispy on the outside and creamy on the inside!
The Invisible Apple Cake originates from France with a high popularity in Japan! The Japanese also incorporate miso paste into the batter for the extra flavor profile – sounds delicious to me. I personally did not have any on hand and made it the traditional way and loved it!
The aspect of this cake that makes it special is the thin slices of apples. I had never seen a cake use this technique and had to try it when I saw it. Simply peel and core your apples and slice them on a HAND HELD MANDOLINE. If you like this cake, you will love my gluten free Greek Yogurt Apple Cake.
For this recipe I suggest using a sweet tart apple like Fuji apples (what we used) or HoneyCrisp or Pink Lady apples. Since this is a sweet cake, stay away from Granny Smith apples which are more sour in taste.
Make sure you bake this until its done – mine took about an hour to get the golden crisp on the top. Since every oven is different, watch the loaf on about 50 minute mark. It will rise and be puffy but will deflate once it comes out of the oven and cools. I topped mine with a little powdered sugar sprinkle but you can also do a brown sugar and cinnamon mixture to sprinkle on top PRE-BAKE. For this, whisk together two tablespoons brown sugar and 1/2 tsp cinnamon.
If you like this recipe, you will love:
- 3 Ingredient Greek Yogurt Cake
- Traditional Greek Yogurt Cake
- Orange Olive Oil Cake
- 4 Ingredient Lemon Bread
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Invisible Apple Cake
Ingredients
- 3 eggs, lightly beaten
- 2/3 cup (157.73 ml) milk, slightly warmed
- 3 tbs butter, melted
- 1 tsp vanilla extract
- 1/2 cup (62.5 g) flour
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 4 apples, (about 2 lbs)
Instructions
- Preheat your oven to 350 ℉. Line a 9×5" loaf pan with parchment paper.
- In a large bowl, quickly whisk together the eggs, milk, butter + vanilla. And then also quickly add in the flour, powdered sugar, cinnamon, baking powder and salt and mix until smooth. Batter is supposed to be on the thin side.
- Peel, core and slice your apples REALLY THIN with a mandoline (I used Fuji apples but Honeycrisp or Pink Lady are great here too). Add them into the bowl and mix to coat all in the batter. Transfer the apples only to the pan, a little at a time, gently flattening out any pieces that are sticking up. Pour on the remaining batter to the top of the loaf pan evenly. Transfer to the oven and bake for 50-60 minutes. Or until the top is golden brown.
- Allow to set in pan for 10 minutes then transfer to a wire rack to cool for another 15 minutes. Optional: sprinkle with a little powdered sugar and slice to enjoy.
Notes
- Batter is supposed to be on the watery and thin side.
- The cake is supposed to have as custard texture.
- You can use pears as long as they’re thin slice and sweet.
- Gluten free 1 to 1 flour can be used instead of regular all purpose.
- Store leftovers in an airtight container in your fridge for up to 4-5 days.
Yummy! I added a little extra butter and cinnamon on top. This was a delicious and easy recipe!
Sounds delicious Marni!
How do you take the cake out of the pan?
You pull up the parchment paper and out of the pan.
I’ve made this cake several times now and every time it is a big hit. Its easy to make Gluten free with 1 to 1 as Stella suggests in the notes. Awesome as dessert or for breakfast with yogurt and nuts on top. Its a great way to use the plethora of apples we get in the fall from our trees. I always go heavy on the apples!
It was perfect custard- like filling with fresh fall apples 🙂 soooo good I’ve made it several times now instead of my usual apple pies.
How do I adjust the recipe for high altitude?
I maid it was delicious, but a little on the softer side.
Great recipe that is delicious. I used spelt flour. The metric conversion is not all metric.