Invisible Apple Cake is a stunning French classic dessert that lets the apples shine. Thinly sliced apples are coated in a light, vanilla-scented batter, then tightly packed into a loaf pan. As the cake bakes, the layers of stacked, shingled apples seem to disappear into the batter, giving this cake its mysterious name. Bursting with apple flavor, this lightly sweetened cake is outrageously good and the perfect crowd-pleaser. And for those of us who love make-ahead desserts, it checks that box off, too - hooray!
Prep Time35 minutesmins
Cook Time1 hourhr10 minutesmins
Cooling time2 hourshrs
Total Time3 hourshrs45 minutesmins
Servings: 8slices
Ingredients
3tablespoonsunsalted butter,plus more for greasing
2 1/2pounds apples, such as Honeycrisp, Courtland, Pink Lady or Fuji, (see note)
3large eggs, at room temperature
1/2cup(100 grams) sugar
2teaspoonsvanilla paste, or vanilla extract
1cup(126 grams) all-purpose flour
1 1/2teaspoonsbaking powder
1/4tspkosher salt
1/4cupwhole milk
1/4cupheavy cream (or use all whole milk)
icing sugar for sprinkling, optional
Instructions
Preheat oven to 375°F. Using butter or cooking spray, grease a 9 x 5-inch loaf pan. Line the pan with a parchment paper sling, leaving enough overhang on the long sides to lift out the cake later.
In a small saucepan, gently melt the butter, then remove from heat and set aside to cool to room temperature. Alternatively, you can melt the butter in the microwave.
Peel the apples then set them aside while you prepare the batter. (Don't slice them yet or they will brown.)
In a large mixing bowl, beat the eggs, sugar, and vanilla with a hand mixer (or a whisk) until slightly pale and fluffy, about 2 minutes. Add the (cooled) melted butter, milk, and heavy cream and mix again until smooth.
In a medium bowl, whisk together the flour, baking powder and salt, then sprinkle over the egg mixture. Mix just until combined.
Quarter and core the peeled apples, then use a mandoline to slice each apple quarter into approximately ⅛-inch thick slices. (If the sliced apples are starting to brown before you've finished slicing the rest of the apples, add them to the batter and toss to coat.)
Using a spatula, gently fold all the apple slices into the batter until evenly coated. I sometimes use my clean hands to separate any large clumps of apple slices that have stuck together.
Using a large spoon, transfer a few spoonfuls of the batter-coated apples into the prepared loaf pan. Press and flatten the slices gently to create an even, flat layer. Repeat until all the slices are used. If you wish, reserve a few apple slices for decorating the top.
Pour any remaining batter over the apples, tapping the pan gently on the counter to help it settle between the layers and to release any air bubbles. If you reserved any apple slices, arrange them on top in a scale pattern or however you wish.
Bake for 60 - 70 minutes, or until the top is deep golden brown and the cake is set. I like the slightly darker, caramelized edges that develop toward the end of baking, so I usually leave mine in for the full 70 minutes. TIP: Check the cake around the 40-minute mark and if the top is browning too quickly, loosely tent the pan with foil. Let the cake cool in the pan for 1 hour.
Run a knife around the edges of the pan, then carefully lift it out using the parchment sling. Allow it to cool completely before slicing, about one more hour.
When ready to serve, sprinkle with icing sugar, if desired, then use a serrated knife to slice the cake.
Notes
Apples: It's best to use a single variety that holds its shape when baked. Cortland and Honeycrisp apples are great choices because they soften slowly and are less prone to browning while you’re slicing. Pink Lady, Fuji or Braeburn apples also work well. Avoid apples which tend to become mushy when baked such as McIntosh Gala.
Cover with foil if browning too quickly. Check the cake around the 30-minute mark. If the top is already getting a bit too brown on top, loosely tent it with foil for the remainder of the bake time. I rarely need to do this because I like the cake a little darker than golden, but every oven is different, so keep an eye on it to prevent burning.
Allow the cake to cool before slicing. This step is essential! Let the cake to cool in the pan for at least 1 hour, then allow it cool completely for another hour or so before slicing. This gives the layers time to set so you can cut clean slices without the cake falling apart. For even neater slices, I like to chill the cake in the refrigerator for about 20 minutes just before cutting.
To store: Store the baked cake in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.