A quick, easy and pretty apple cake, this Invisible Apple Cake uses thinly sliced apples in a custard base. Perfect to enjoy any time of day.
This Invisible Apple Cake is a great recipe to have in your back pocket! It is perfect to enjoy any time of day – from breakfast, to brunch, to afternoon tea, to dessert. It also comes together quickly and delivers an always delicious slice of apple goodness.
Enjoy this lovely cake cold from the fridge, at room temperature or slightly warmed. This cake is wonderful on its own, or dress it up with a dollop of creme fraiche, whipped cream or ice cream.
Why is it called an “invisible” apple cake?
This cake is called invisible apple, due to the fact that the very thinly sliced apples appear to disappear in the cake. The best way to get really thinly sliced apple is with a mandolin. Don’t be afraid to slice them super-thin (almost see-through), but if they are a little thicker, the cake will still work out, the apples just won’t be so invisible :)
If you don’t have one (or are afraid of it, as I was for years :), you can certainly use your knife skills to create the thin apple slices or you may be able to (carefully!) try the wide slot side of a box grater.
Recipe Video
Ingredients and Substitutions
Apples – Golden Delicious apples are perfect for this cake and are generally easy to find year round. For best results, stick with Golden Delicious. If for some reason they aren’t available, look for a great cooking apple, so the apples don’t disintegrate while cooking. Jonagold would be a good option. Granny Smith also bakes up well, but will produce a more tart cake. (I prefer the sweeter varieties for this cake.)
Brown Sugar – this would be light brown sugar (sometimes called “Golden”). You can replace with white granulated sugar, if you have no brown sugar on hand.
Milk – a full-fat, whole, 3% milk will give you the best results, but 2% would also work. I wouldn’t go any lower in that. I haven’t tested this recipe with non-dairy milks.
Recipe Tips
- As I mentioned above, I was afraid of my mandolin for years. It doesn’t take much imagination to realize that there is potential for injury with these things. I finally dealt with it by purchasing cut-resistant gloves, that I use in combination with the mandolin guide. It just gives me the peace of mind I needed to use my mandolin with confidence :)
- When placing the apples on the top of the cake, try to keep them as flat as possible, as pieces sticking up tend to brown more quickly. If you feel the cake is at risk of over-browning, you can always lay a sheet of aluminum foil loosely over the top for the last few minutes of baking.
- The batter for this cake is very thin, so if your springform pan is prone to leaking (doesn’t form a nice, tight seal) or “just to be sure”, wrap the outside, bottom of the springform pan tightly with aluminum foil. Baking on a baking sheet is also a good idea, just in case.
- Enjoy this cake cold from the fridge, at room temperature or warm for dessert with ice cream or a drizzle of Creme Anglaise. A slice of a great cheddar on top is also a nice way to enjoy this.
Making Ahead, Storing and Freezing
This cake is best enjoyed on the day it is made. I generally store it in the refrigerator if not eating right away, or for left-overs, though I think it is best at room temperature or even slightly warmed. This cake should freeze, though I wouldn’t freeze it as a first option, but only to preserve left-overs that might otherwise go to waste, as the texture may change slightly from the freeze/thaw.
Get the Recipe: Invisible Apple Cake
Ingredients
- 6 large Golden Delicious apples, peeled *see Note 1
- 2 large eggs
- 1/4 cup brown sugar, or can substitute white granulated sugar if brown sugar is unavailable
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1 1/2 Tablespoon butter, salted or unsalted
- 6 1/2 Tablespoons milk, whole (3%) or 2% recommended
- 1/2 cup + 1 Tablespoon all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Line the bottom of an 8-inch springform pan with parchment paper and spray with cooking spray. Preheat oven to 400 F. (regular bake/not fan assisted) **If your springform pan is prone to leaking (they often warp and don't form a tight seal) or if you just want to make sure there is no leaking of the thin batter, wrap the outside, bottom of the pan tightly with aluminum foil.
- Before you start the batter, melt the butter in saucepan or microwaveable bowl just until melted and set aside to cool while you start the batter.
- In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat the eggs with the sugar and vanilla until very light and fluffy ,about 3 minutes. (**Make sure the melted butter is not hot when added to the batter or it will cook the eggs and make a lumpy batter! If you feel the butter is still too warm, mix it with the cold milk to cool it further, then add to the batter.) Add the cooled, melted butter and the milk to the egg mixture and mix well to combine.
- Sift or whisk together the flour, baking powder and salt in a bowl, then sprinkle the flour mixture over the egg mixture. Mix just until combined.
- Quarter the peeled apples and remove the core. Use a mandolin to slice each apple quarter into thin slices. Add the apple slices to the batter as you go regularly (don't wait until you've done them all or they will start to brown. Push the apples into the batter so they are covered). Reserve the last handful of apple slices to scatter on top of the batter.
- Gently stir the apples in the batter to ensure all apples are well coated. Pour the apple mixture into the prepared springform pan and then scatter the reserved apple slices randomly over-top. *Adjust any apples that may be sticking up into a someone flat surface, as apples sticking up higher have a tendency to over-brown.
- Place the springform pan on a baking sheet (in case of leaks) and bake in preheated oven for 30-35 minutes, or until set. If desired, you can turn on the broiler for a minute to brown up the top of the cake.
- Remove cake from oven and leave in the pan to cool. Run knife around edges and remove outer springform pan ring. Enjoy right away, or cover and refrigerate to enjoy later. You can serve cold from the fridge or let it come to room temperature before serving. You can also re-warm slightly in the microwave, if you like.
- Enjoy slightly warm, at room temperature or cold from the fridge dusted with icing sugar, if you like, or add a dollop of creme fraiche, whipped cream or ice cream on top.
Notes
- Golden delicious apples are specified here, as they don't break down as they cook. I recommend Golden Delicious if you can get them. Alternately, use a good cooking apple that you might use for pies. Jonagold is a good option. Granny Smith may work, but might be too tart for this cake
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Not so much a comment as a question: This looks great and I want to make it but need to know if it keeps well, even just for a day or two. Thanks!
Hi Susi, this should be fine for a day, but I’m not sure about 2.
I made a couple of tweaks. the first one was because I did have any Vallina, so I used powered vanilla coffee creamer about a tablespoon. then I added 1 too 11/2teaspoons of cinnamon and 1/4 teaspoon of clovers ground to the batter. then I layered caramel bits about a third to a half bag to the apple mixture wail I filled a buttered deep-dish pie pan. Do not put any caramels bites on the top they will get hard or burn. This variation didn’t last a day.
I just made this cake. I love anything made with apples. After it had cooled a few minutes, I cut into it. It seems that near the center the batter was not cooked. I followed the directions exactly! My oven heats to the proper temp. I then put the cooled cake back into the oven for 10 minutes in hopes of completing the baking. I believe it is now cooked through.
Hi Monica, there are always more factors than oven temperature that can affect baking time with any recipe. The colour of your baking pan, the temperature of your ingredients and the thickness and moisture content of the apples. Baking times will always vary from kitchen to kitchen.
if someone needs (for a gluten free, dairy free diet): it worked great with the same amounts of gluten free flour, coconut oil and coconut milk 😍
Good to know! Thanks Cristina :)
Could this cake be made in a 9” square pan? Is parchment paper necessary if you want to serve from pan? Thanks!
Hi Sheila and yes, it would probably work, though it might be a little thinner, so watch the baking time. And yes, I would line at least the bottom with parchment, just to make it easier to remove from the pan.
I have been trying to adapt this recipe for my egg-allergic, mostly lactose-intolerant husband and wanted to ask you something. You say it’s a custardy batter, but I have some experience with French cooking and noticed that the batter also looks an awful lot like crepe recipes I have used before. Is the consistency somewhat like a crepe texture, or more of a custard with a bit of flour to hold it together? If that’s true, perhaps an eggless crepe recipe (yes, they do exist, and they can be very good!) might be of use here. If so, I can try an adaptation and then send it to you so you can share it with your readers. :-)
We first found your blog when my Maltese husband told me of the glory that is scaccia, and your Scaccia Lasagna Loaf recipe has delighted us ever since. Keep the good food coming!
Hi Alice and so glad you are enjoying the Scaccia :) As for this dessert, I think you may be on the right track with a crepe batter. While I described it as a custard, I was really thinking of the flavour (egg/milk), rather than the thick texture of a true custard. This batter is very liquid, so that is why I think a crepe batter is worth experimenting with. If you try it, do let me know how it works out!
Wonderful cake- easy and fast to put together. Lush taste too.. To avoid having the top of the cake look too pale, I simply sprinkled it with some cinnamon sugar.
Using my mandoline made quick work of slicing the apples super thin.
P.S. I sprinkled the top of the cake batter before it went into the oven..
So glad you enjoyed it, Dolores and love the cinnamon sugar idea :) Thanks!
The batter was so thin that it leaked out of the bottom of my springform pan before I could get it in the oven. And I checked the pan, it was closed completely.
Sorry to hear that, Bonnie. I have never had that issue myself. Sometimes springform pans can warp and even when completely closed, they don’t form a tight seal. I have added some additional notes to the recipe to wrap the bottom of the pan with foil. Thanks for letting me know :)
So chock full of apple goodness! Apples are the stars – not sugar!
I love how easy it was to put together. And so beautiful to present to guests.
This is a keeper!
I made it exactly as posted (but forgot the salt!)
I will play with spices next time – just for fun!
So glad you enjoyed it, Chere and yes, it’s a wonderful recipe to play with :) Thanks!
I think you forgot to say where the salt gets added. I’m guessing with the flour & baking powder? I want to make this soon. It looks fabulous.
Hi Susan and sorry about that. Yes, it goes in with the flour and baking powder. I have updated the instructions to include it. Thanks for the heads up and enjoy!
This was really delicious, and a big hit with my guests. Not difficult to make, but is impressive! Thank you
So glad to hear, Jo! Thanks so much :)
I only have a 10” pan. Think I could add 1/2 recipe to original & increase bake time?
Hi Terry and yes, I think that would work nicely :) Enjoy!
I made this last night and while it tasted great I couldn’t get it to brown. I tried under the broiler briefly but that just burnt the edges of the top apples. I also couldn’t figure out if I’d left enough batter or not. Should there be a little left to pour over the top?
Hi Melissa, As you can probably see from my photos, I have never had that problem. In fact, if anything, this one is prone to over-browning. So there is something that is different in your bake. If I had to guess, I’d first suggest that maybe you have a super-tall/deep springform pan. My is only maybe 2 1/2-3 inches deep. If not that, are you baking in the centre rack of the oven?
Hello- How did you get the layers to line up in your cake pan? Or does it not matter? I think my mother would love this recipe but she is a stickler for cake looking very pretty!
Hi Mayce, as long as the slices are nice and thin, they will layer themselves just nicely :)
Will it freeze and reheat?
I haven’t frozen this one, Katharine, my gut says it’s not the best candidate for freezing.
I just made this cake….or should I say attempted! It looks so easy but I certainly did not have enough batter for it to rise. What did I do wrong?
Hi Zeyn, I don’t think you did anything wrong. I think you maybe expected it to be a “cake”, but it’s really just intended to be layered apples with a bit of batter in between to hold it together. So I think it’s just a case of you expecting it to be something other than it is.
This was so easy to make and absolutely delicious! Everyone loved it. Thank you for the recipe, will definitely be making it again.
So glad you enjoyed it, Alba :) Thanks so much!