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
Ingredient Notes
Apples – Golden Delicious apples are perfect 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.
Cook’s Notes
- 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.
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 tsp vanilla , or vanilla bean paste
- 1 1/2 Tbsp butter, salted or unsalted
- 6 1/2 Tbsp milk, whole (3%) or 2% recommended
- 1/2 cup + 1 Tbsp all-purpose flour
- 1 tsp 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.
Video
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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Well, I made the cake with ‘red delicious’ apples and it was fantastic! I will invest in an 8” pan so that it looks more like yours !
Colleen
So glad to hear, Colleen! Thanks :)
I accidentally bought ‘red delicious’. Can I use them?
I haven’t tried this with red delicious, Colleen, but I feel like they would be ok, as they are softer apple like golden delicious. Let me know how it turns out if you do.
What kind of milk did you use – 2%?
I often have whole milk (3%) around and if I do, that’s always my first choice, but if not 2% is fine. I wouldn’t go lower than that, though.
I used fugi apples/5(2 were huge). I added 10 minutes as it just seemed a little undone. Came out perfectly browned and beautifully “rustic” looking. Noticed that it gave off a little too much liquid so I tipped the pan and drained. After brought to almost room temp I am chilling mine as it looks like it may be difficult to cut. Also dusted top eith cinnamon sugar when it came out of oven.
Hi Barbara and yes, this is one where the variety of apple will change things up a bit in terms of bake time and liquid, but sounds like it all came out just fine :) Enjoy!
This cake is very similar to a Russian Apple Cake called Sharlotka. Been making this for many years. Extremely easy and I always have apples on hand.
Yes it is, Cath! I have made a Sharlotka, as well. Always delicious, especially this time of year :)
Really good. Made with 6 Granny Smith Apples and turned out great after 30min in the oven + 5min on the broiler. Served slightly warm with vanilla ice cream, perfect. I did add cinamon which turned out well.
So glad to hear, Diana! Thanks so much :)
Your cake looks delicious. I do not have a springform pan, will I have any difficulties removing the cake from the pan? Thanks
Hi Kris, if you just have a regular cake pan, I would line the whole thing with parchment (bottom and sides and overhanging the top). Then you can just lift it out of the pan and slice. If baked in a regular pan without parchment, I suspect at least your first piece or two would not be pretty.
Hi, I am about to make your cake for guests I have arriving tomorrow, is it best kept in the fridge after it has cooked and cooled down?
Hi Michele, Yes, I think I would keep it in the fridge this time of year. Enjoy!
I’m not sure if this question has been answered already, but how thin do you slice the apples?
The cake looks delicious and I plan on making it soon.
Hi Marta, you should slice them as thin as you can with a knife.
Well, I have a mandolin slicer but it has 3 different thickness options, so I was wondering if you could tell me what size you use. I want to make sure I get the thickness right since that can change the cake completely. Thanks.
Hi Mart, I think you might start with the middle setting. You don’t want them paper thin. If they seem “see through”, bump it up to the thicker setting.
I just stumble upon this recipe, and have yet to make it. But after reading the comments posted, I think that some of the cakes that didn’t bake right might have something to do with the altitude you are baking in. Higher elevations require tweaking recipes to accommodate this change. You should google “High Altitude Baking” to see what changes are necessary to have a successful bake. There are also charts that also might be helpful. I hope this helps!
Good advice, Wanda. Thanks!
LOVE this recipe. I have made it often, and it always produces delicious and consistent results. I like to serve it with one year old Balderson cheddar on a matt black plate with a smattering of icing sugar…….beautiful in its simplicity.
So glad to hear, Kristine! Sounds perfect with beautiful Balderson :) Thanks!
Hi.
Is this a batter or a cake batter?
Your photo looks more like an actual batter than a cake.
Thanks.
Hi J, I guess you’d call it a batter, not unlike a pancake batter. Just enough to hold the apples all together.
This recipe is so freaking good! took me a while to make but it was so worth it !!!
So glad you enjoyed it, Ashley! Thanks :)
I made this yesterday and had the same problem as a couple of others – despite baking it for an extra 15 minutes, the cake was underdone. My oven is accurate and I followed the recipe exactly. I wonder if the problem is the size of the apples. According to Mr. Google, an average apple weighs between 70 – 100 grams. Mine were Jonagold and they each weighed an average of 350 grams. Obviously, I decided 6 were too many and ended up using three. Perhaps it would be helpful to give an approximate weight of an ingredient where there can be such variations in size.
Hi Elsie, I understand what you’re saying, but the recipe does specify “average sized Golden Delicious apples”, so if you used Jonagold apples, it wasn’t really exactly the recipe. I know there is a tendency to think an apple is an apple is an apple, but it really isn’t when it comes to baking with them. So I suspect your issue had more to do with the kind of apple you used, more than the weight of the apples. Apples vary greatly in their density and the time it takes them to cook through. If you use an apple other than the one specified in the recipe, the results will be different.
Very Delicious and easy to make. I added 1 tsp. of cinnamon to flour. I had to bake it an extra 20 minutes and broiled it for 1 minute as stated in recipe to lightly brown. Everyone loved the cake. I’ve made it three times; once with Granny Smith, another time with Honey Crisp and the third time with a mixture of apple types freshly picked. All versions were wonderful. Next time I will try cutting it with a pizza cutting wheel hoping to be able to serve smaller neat wedges. If you can get fresh, crisp apples this is the recipe! Just lovely!
So glad to hear, Anne and I love your idea of using a pizza cutter. I think that would work well :)
Just popped this beauty out of the oven. Delicious smelling. My only question is did you double the recipe for your beautiful photos? My cake looks good by very very think.
Cheers,
Lena
Hi Lena, I didn’t double it for the photos. I assume you used an 8-inch springform pan to start? And did you use Golden Delicious apples, as well?
I made this cake today. It did not cook in the time you have written in recipe…I even cooked an additional 20 minutes, watching it. It browned nicely on top and I took it out. After cooling, I cut into it…still seemed way too moist and undercooked (the batter, not the apples). The outside edge and bottom of cake were super yummy and what I imagine the rest of the cake should be like. Any hints where I went wrong before I try this again? I followed recipe to a tee, and I have a wonderful oven! And I don’t suck as a baker/cook!!! LoL!!! ?. Thank you!
Hi Jerri Lynn. Sorry to hear that. It seems so odd that you could cook it almost an hour at 400 F. and it still be not cooked! So let’s try and figure it out :) What kind of apples did you use and did you cut them with a mandolin or by hand? Did you use an 8-inch springform pan?
Hello Jennifer,
Thank you so much for this recipe.
My mother has diabetes and with the high ratio of apple, this has proven to be a yummy treat she can enjoy!
This one is a real crowd pleaser! So pretty when it comes out of the oven. Totally yum-o-rama.
I am so glad you are both enjoying this cake :) I love it for all the fruit, too!
Omg Jennifer, this cake is so delicious! Thank you!
Thank Lise and glad you enjoyed it :)
This Invisible Apple Cake is just gorgeous, Jennifer! I am swooning over those perfectly thin sliced apples! I could eat this beauty for every single meal… just don’t tell my waistline I said that. Hahaha. Cheers!!
Thanks Cheyanne :) I just tell myself it’s mostly apple and feel so much better about it!
I love apple desserts Jennifer and this one looks delicious. I’m always looking to use my mandolin. This would be perfect warm with vanilla ice cream or whipped cream!
Thanks Mary Ann and your mandolin will make short work of this cake!
I bought my daughter the protective gloves. A couple years ago, in college, she cut the end off her finger on a mandolin and ended up in the ER. This recipe looks delicious! When do I put the vanilla in?
Thanks Lori and thanks for noticing that omission. The vanilla goes in with the eggs and sugar. I’ve corrected it now.
Mmmmm I just love the looks of this! Great job :)
Thanks so much, Sarah :)
What a beautiful, scrumptious dessert, Jennifer. Apple is always my favourite ingredient in the fall/winter months for treats.
I bought some gloves a few years ago as well because I was slicing my fingers with the knives, the cheese grater, you name it, lol. They got tired of seeing me in ER for stitches so I thought this made more sense!
I’m with Tricia – great name, too!
Thanks Robyn and yep, I had visions of ER rooms every time I even looked at my mandolin :) Life is so much easier with a bit of peace of mind in that department!
Now that’s a beautiful apple cake! I love the name – so unique, and I love the thick stack of juicy sweet apples. Apple desserts are always a great idea. Sharing and pinning!
Thanks Tricia :) You can never go wrong with apple desserts!