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.
Hello, do you think if I doubled the recipe, i could bake this in a bundt pan?
Thank you
Lisa
Made this with pears and apples and almonds….
It came out great! It took about 70 mins to get golden brown in my oven. I did make one change and used oat milk instead of regular milk since we didn’t have any on hand
Thanks for sharing your feedback Madison! I’m glad you liked it!
What an amazing delicious cake. I used the paring/slicing tool on my Magimix for super thin apple slices. So easy to make and very little sugar so super healthy. Love it thank you Stella
I made this today! Looking forward to making, this dish again, once I have a real apple parer! The desert was light, low sugar, protein with the eggs and milk, fruit…just a very nice desert dish!
Hi Gretchen, Thank you for the kind feedback!
Excellent. I did it with pears. Served with a dollop of greek vanilla yogurt. I broiled it a bit in the end with maple syrup for extra crispiness.
Hi Donna, sounds amazing! Thanks for sharing your feedback!
Fab idea
Can i use almond or coconut flour?
HI Kalypso – i havent tried it that way so I cannot say for sure
it is very gooey and didn’t seem to crisp up. Baked for well over an hour, kept adding 10 mins, didn’t make any difference. I guess I will scoop it into a bowl
I served this warm with dolce de Leche vanilla ice cream And I felt like I died and went to heaven! It was so delicious and I have not been able to stop eating it all night long. Super easy and not very expensive to make. The hardest part is making the tiny slices which I did with a very sharp sushi knife. Try this you won’t regret it. I recommend.
Hi. My granddaughter is allergic to dairy. Can I substitute soy milk for the milk?
yes!
Did you serve this with cream ?
I have just made it
And taking to a friends tonight
I missed the bit about the Granny Smith apples! Oops!!😬
I hope it still tastes ok?
I suppose I will find out soon!!
I’m rating this a top5 because I am a custard lover! Many do not like a custard texture of any kind. But if you do…this is top notch delicious!!
This cake is as delicious as it is easy to make. My family loved it and I intend to make it again and again with friends!
Thank you for this wonderful récipé.
I make this on repeat. Sometimes, I add 1/4 tsp almond extract along with the vanilla, fresh lemon juice to the apples and the last 10 minutes of baking, I sprinkle sliced almonds and drizzle a autumn spiced honey on top. ALWAYS a hit. I’ve even used gluten free flour for my GF friends.
I’ve made this twice, perfect both times. To serve, I drizzled caramel sauce on the plate before putting the cake on top. The caramel adds a nice extra layer of flavour.