Invisible Apple Cake
This Invisible Apple Cake is one of those apple desserts that always impresses people when I make it.
Servings: 8
Calories: 235kcal
Ingredients
Apples
- 6 large apples, peeled and very thinly sliced
The Binder
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 3 tablespoon brown butter
Dry Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground nutmeg (optional)
Optional Topping
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (22 cm) round cake pan with parchment paper.
- Peel and core the apples. Slice them very thinly using a mandoline or sharp knife.
- In a bowl, whisk the eggs and sugar until slightly pale, about 3-4 minutes.
- Slowly whisk in the vanilla extract, milk, and cooled brown butter.
- Fold in the flour, baking powder, salt, and nutmeg until just combined.
- Add the sliced apples and gently toss until every slice is coated.
- Arrange the apples in horizontal layers inside the prepared pan, pouring any remaining batter between the layers.
- Press down gently every few layers to remove air pockets.
- Pour any remaining batter over the top.
- Bake for 60-65 minutes until deeply golden and fully set.
- Cover loosely with foil during the last 15 minutes if browning too quickly.
- Remove from the oven and let cool completely in the pan.
- Dust with powdered sugar before serving if desired.
Video
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 60-65 minutes.Taste & Texture
Soft, tender apple layers surrounded by a delicate custard-like batter with lightly caramelized edges and a melt-in-your-mouth texture.Storage, Freezing & Reheating
- Fridge: Store covered in the refrigerator for up to 4 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
- Reheat: Warm gently in the microwave or oven before serving.
Serving Recommendations
I love serving this cake chilled with a dusting of powdered sugar and a dollop of whipped cream. It also pairs beautifully with coffee or tea.Recipe Variations and Substitutions
- Apples: Honeycrisp, Fuji, Pink Lady, or Granny Smith all work beautifully.
- Nutmeg: You can replace it with cinnamon if preferred.
- Milk: Whole milk gives the richest texture, but other milk varieties will work.
- Brown butter: Regular melted butter can be used, but I think brown butter gives the best flavor.
Proper Storage Tips
- Let the cake cool completely before storing.
- Keep it covered to prevent it from drying out.
- Store slices individually if freezing.
- Chill before slicing for the cleanest layers.
Pro Tips
- Use a mandoline for evenly thin slices.
- Press the layers gently while assembling.
- Don't skip the brown butter.
- Chill the cake before slicing.
- Use firm apples that hold their shape during baking.
Nutrition
Calories: 235kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 138mg | Potassium: 258mg | Fiber: 4g | Sugar: 28g | Vitamin A: 319IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg