Invisible Apple Cake

Imagine layer upon layer of thinly sliced apples that practically vanish into a light, creamy batter, baked to perfection and topped with powdered sugar. This Invisible Apple Cake is not only delicious - it's beautiful!

The French dessert, referred to as “Gâteau Invisible Aux Pommes” gets its name from the apple slices that practically to disappear into a thin silky batter.


3 eggs, lightly beaten

2/3 cup milk, slightly warmed

3 tbs butter, melted

1 tsp vanilla extract

1/2 cup flour

1/2 cup powdered sugar

1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

4 apples, (about 2 lbs)



Preheat your oven to 350 ℉. Line a 9×5" loaf pan with parchment paper.

In a large bowl, quickly whisk together eggs, milk, butter and vanilla. Whisk in the flour, powdered sugar, cinnamon, baking powder and salt and mix until smooth. (Batter will be on the thin side.)

Peel, core and slice your apples with a mandoline so the apples are very thin. (I used Honeycrisp apples, but you can use Granny Smith, Fuji, or whatever you can find). Add the apples into the bowl and mix to coat in the batter. 

Transfer the apples only to the pan, gently flattening out any pieces that are sticking up. Pour the remaining batter on top. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and allow to rest. Transfer to a wire rack to cool for another 15 minutes. 

Sprinkle with powdered sugar. Slice and ENJOY!!



NOTE: This recipe can be made Gluten free. Use 1 to 1 gluten free flour instead of regular all purpose.

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