Invisible apple cake has become a favorite among many people, and for good reason. Its light and airy texture, combined with the soft and juicy layers of apple, makes it the perfect dessert for any occasion. If you're looking for a new way to enjoy apples, this cake offers an exciting twist that's both easy to make and irresistibly delicious.
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What makes the Invisible apple cake special
The star of this recipe is undoubtedly the apples. Thin slices of fresh apples are folded into a light batter, creating layers that practically melt into one another when baked. The result? A cake that is not only visually stunning but also has the perfect balance of sweetness, cinnamon-spiced warmth, and tender fruit. It’s a fantastic way to showcase fresh apples when they are in season.
If you're looking for more apple dessert recipes, you may like this Apple Tarte Tatin, these Apple turnovers, or these Easy carrot cake recipe.
Ingredients you will need
Apples: Choose sweet apples such as Gala or Honeycrisp.
Eggs: Ensure the eggs are at room temperature before mixing them with other ingredients.
Sugar: I use a mix of white and brown sugar but you can replace the brown sugar with the same amount of white sugar if you prefer.
Flour: Use all-purpose flour to make invisible apple cake recipe.
Baking powder: This will help the cake rise slightly and maintain its structure.
Flavorings: To flavor this cake, I use vanilla extract, salt, and ground cinnamon. You can experiment with other spices if you like or omit them all, except for the salt.
Butter: Use unsalted melted butter, or substitute it with vegetable oil, such as canola oil or sunflower seed oil.
Yoghurt: Alternatively, you can use the same amount of sour cream.
Cooking tips
Thin slices are Key: The thinner the apple slices, the better they blend into the batter. If possible, use a mandolin for consistent slices.
Take your time when transferring the apples into the pan: Make sure the apples are evenly spread throughout the cake, so there are no large pockets filled only with cake batter.
Let it chill: This cake tastes best after it has chilled in the fridge for a couple of hours. It allows the flavors to meld and makes slicing easier.
How to make invisible apple cake
Preparing the apples: Peel, core, and slice the apples into very thin pieces, about 2mm thick. You can use a mandoline slicer to make the process faster and easier. The thin slices are what give the cake its signature “invisible” look, so try to keep them as consistent as possible if you cut the apples with a knife.
Preparing the batter: Whisk the eggs, vanilla, white and brown sugar until light and foamy. Add yogurt, and melted butter, and whisk until smooth.
Adding the dry ingredients: Sift the flour, baking powder, and cinnamon into the wet mixture. Whisk until smooth.
Coating the apples: Fold the apple slices into the batter, making sure each slice is well-coated.
Layering and baking: Layer the coated apples in the pan, laying them flat. Pour any remaining batter on top. Bake at 375F (190C) for 1 hour, then rotate, cover with foil if needed, and bake 30 more minutes.
Cooling and serving: Let the cake cool in the pan, then transfer to a rack. Chill for 1–2 hours before serving with whipped cream, ice cream, or caramel.
Serving suggestions
Invisible apple cake is delicious on its own, but you can easily elevate it with a few extras. Serve it with a dollop of freshly whipped cream and a sprinkle of cinnamon or nutmeg. A scoop of Condensed milk ice cream or Vanilla bean ice cream is always a great choice for apple desserts, and for those who like a little extra sweetness, a drizzle of Salted caramel is the perfect finishing touch.
How to store it
Store your apple cake in the fridge for up to 4 days. You can reheat it slightly before serving or enjoy it cold. As for freezing, I don't recommend freezing this cake due to its high moisture content, which will cause it to release excess liquid during the thawing process.
Recipe card
Invisible apple cake
Equipment
- Digital kitchen scale
- 8" by 5" (20cm by 13cm) loaf pan
- Mandoline or sharp knife
- Whisk
- Parchment paper
Ingredients
- 3 large eggs at room temperature
- 60 g white granulated sugar
- 60 g brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 100 g plain yogurt at room temperature, or sour cream
- 30 g unsalted butter melted
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 kg apples peeled, cored, and sliced 1/10 inch (2mm) thick
Instructions
- Preheat the oven to 375°F (190°C) and line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper, leaving some overhang.
- In a bowl, whisk together the eggs, white sugar, brown sugar, vanilla extract, and salt until well combined and foamy. Add the yogurt and melted butter, and whisk to combine.
- Sift in the flour, baking powder, and ground cinnamon. Whisk until no dry ingredients remain and the mixture is smooth and lump-free. The batter should be thin.
- Carefully fold in the apple slices, trying to coat each piece with the batter. Transfer the apples into the prepared pan in small batches, spreading each batch into an even layer. Make sure all apple slices are lying flat. You can arrange the top layer in a decorative pattern if desired.
- Scrape the remaining batter and pour it over the apples. Bake for 1 hour on the middle rack. Rotate the pan, cover the top with foil if it's browning too much, and bake for an additional 30 minutes or until the toothpick inserted in the center of the cake comes out clean and dry.
- Remove from the oven and let the cake cool in the pan until warm to the touch. Lift the cake out of the pan by holding onto the parchment paper and transfer it to a cooling rack to cool completely.
- Cover the cake with plastic wrap and refrigerate for 1–2 hours before slicing and serving. Serve with whipped cream and a pinch of ground cinnamon or nutmeg, vanilla ice cream, or a drizzle of salted caramel.
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