Invisible Apple Cake (Gâteau Invisible)
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.
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 milk, slightly warmed
- 3 tbs butter, melted
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/2 cup 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.
I made this using apples from the tree in our front yard, not even sure what kind they are. This was amazing! My husband and I both agree this is like something from a fancy bakery. I will make this again very soon.
Hi Cris, I’m so happy you and your hubby enjoyed the cake and that you were able to use apples from your garden! that’s the best!!
Thank you Stella for this wonderful recipe. i made it several times and it really disappears in no time 🙂.
I just subtitute the powder sugar on top with sliced almonds and it’s super delisous.
Easy to make!Delicious!Love the recipe ❤️
Thank you for sharing this recipe. It is definitely a keeper ☺️
Although my batter wasn’t that watery, we all loved it.
I love this recipe, the taste is wonderful. It’s an easy cake to make and is a crowd pleaser. The first time I forgot to peel the apples, it still tasted good but peeled is better. Then I made it a second time with 3 apples, 1 pear.
Now I follow this recipe, before pouring the batter I like to put some honey down first and also drizzle some over the top.
Made this over the weekend with my sister. Used gluten free flour, vegan butter, and coconut milk, and topped the loaf with cinnamon sugar and almonds. It was delicious! And so gonna make this again soon.
All I can say this was delicious! I used caster sugar instead as I don’t know what powder sugar is and wasn’t planning on going hunting for 1 ingredient as I desperately wanted to try this out. Quick and easy. Definitely a keeper.
Should the cake be refrigerated if not eating right away?