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Invisible Apple Cake

A delicate French-inspired dessert made with layers of thinly sliced apples baked into a light, custardy cake. Lightly sweet, cozy, and perfect for fall brunch or dessert.
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Prep Time:20 minutes
Cook Time:55 minutes
15 minutes
Total Time:1 hour 30 minutes
Servings: 8

Ingredients

For the Apples

  • 6 medium crisp apples Honeycrisp, Pink Lady, or Fuji
  • Juice of 1 lemon
  • 2 Tbsp granulated sugar

For the Batter

  • 3 large eggs
  • ½ cup granulated sugar
  • 2 tsp pure vanilla extract
  • 3 Tbsp unsalted butter melted and cooled
  • ½ cup whole milk room temperature
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • ½ tsp cinnamon optional

Topping

  • 1 Tbsp powdered sugar for dusting
  • Light drizzle of warm apricot jam for shine optional
  • sliced almonds optional

Instructions

Prep

  • Preheat oven to 350°F (175°C).
  • Butter and line a 9-inch loaf pan with parchment (like a sling)
  • Slice Apples Paper-Thin
  • Peel and core apples.
  • Using a mandoline or a very sharp knife, slice apples ⅛ inch or thinner.
  • Toss slices in a large bowl with lemon juice and 2 Tbsp sugar to prevent browning.

Make the Batter

  • In a large bowl, whisk eggs and sugar until pale and slightly frothy.
  • Whisk in vanilla and melted butter.
  • Add milk and whisk again until smooth.
  • Sift in flour, baking powder, and salt; stir gently until just combined. Batter will be thin.
  • Combine
  • Add apple slices to the batter and carefully fold until each slice is coated.

Layer & Bake

  • Pour the apple-batter mixture into prepared pan, spreading slices evenly and pressing gently to compress.
  • Bake 50–60 minutes, until golden on top and a knife inserted in the center comes out mostly clean.

Finish & Serve

  • Cool in pan 15 minutes. Release sides and cool fully on a rack.
  • Dust with powdered sugar or brush with a thin layer of warmed apricot jam for a glossy finish.