Invisible Apple Cake (Gâteau Invisible Aux Pommes)
Invisible Apple Cake (Gâteau Invisible Aux Pommes)
Ingredients
For the Apples
- 2 pounds apples, peeled, cored, and very thinly sliced (mandoline recommended)
For the Dry Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Wet Ingredients
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving (Optional)
- 1 tablespoon powdered sugar, for dusting, as needed
- 1 pint vanilla ice cream, for serving, as needed
- 1/4 cup caramel sauce, for drizzling, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350
- 2
Prepare the apples: Peel, core, and very thinly slice the apples. A mandoline is highly recommended for achieving uniform, almost paper-thin slices. If using a mandoline, cut the circular slices in half. Set aside.
⏱️ 15 min
- 3
In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, and ground ginger until well combined. This is your dry ingredient mixture.
⏱️ 3 min
- 4
In a separate medium bowl, whisk the large eggs until light and frothy. In another small bowl, whisk together the whole milk, melted unsalted butter, and vanilla extract. Add the milk mixture to the whisked eggs and combine.
⏱️ 5 min
- 5
Pour the wet ingredients into the dry ingredients. Using a hand mixer or a whisk, blend until a smooth, custard-like batter forms. Be careful not to overmix.
⏱️ 2 min
- 6
Add all the prepared thin apple slices to the batter. Gently fold with a spatula until every apple piece is thoroughly coated in the batter.
⏱️ 5 min
- 7
Transfer the coated apple slices into the prepared loaf pan. Meticulously layer the slices, standing them upright and overlapping them tightly to create dense, organized rows. This dense layering is key to the cake's 'invisible' texture. Pour any remaining batter evenly over the layered apples.
⏱️ 10 min
- 8
Bake in the preheated oven for 70 to 80 minutes, or until the top is golden brown, the apples are tender, and a skewer inserted into the center comes out clean (though it will be moist from the apples). The cake will feel dense and the batter will have seemingly 'disappeared' into the apples.
⏱️ 70 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool completely in the pan on a wire rack before lifting it out using the parchment paper overhang. This allows the cake to set properly.
⏱️ 60 min
- 10
Once cooled, slice and serve. Optionally, dust with powdered sugar, serve with a scoop of vanilla ice cream, and drizzle with caramel sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Invisible Apple Cake (Gâteau Invisible Aux Pommes)
Ingredients
For the Apples
- 2 pounds apples, peeled, cored, and very thinly sliced (mandoline recommended)
For the Dry Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Wet Ingredients
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving (Optional)
- 1 tablespoon powdered sugar, for dusting, as needed
- 1 pint vanilla ice cream, for serving, as needed
- 1/4 cup caramel sauce, for drizzling, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350 - 2
Prepare the apples: Peel, core, and very thinly slice the apples. A mandoline is highly recommended for achieving uniform, almost paper-thin slices. If using a mandoline, cut the circular slices in half. Set aside.
⏱️ 15 min - 3
In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, and ground ginger until well combined. This is your dry ingredient mixture.
⏱️ 3 min - 4
In a separate medium bowl, whisk the large eggs until light and frothy. In another small bowl, whisk together the whole milk, melted unsalted butter, and vanilla extract. Add the milk mixture to the whisked eggs and combine.
⏱️ 5 min - 5
Pour the wet ingredients into the dry ingredients. Using a hand mixer or a whisk, blend until a smooth, custard-like batter forms. Be careful not to overmix.
⏱️ 2 min - 6
Add all the prepared thin apple slices to the batter. Gently fold with a spatula until every apple piece is thoroughly coated in the batter.
⏱️ 5 min - 7
Transfer the coated apple slices into the prepared loaf pan. Meticulously layer the slices, standing them upright and overlapping them tightly to create dense, organized rows. This dense layering is key to the cake's 'invisible' texture. Pour any remaining batter evenly over the layered apples.
⏱️ 10 min - 8
Bake in the preheated oven for 70 to 80 minutes, or until the top is golden brown, the apples are tender, and a skewer inserted into the center comes out clean (though it will be moist from the apples). The cake will feel dense and the batter will have seemingly 'disappeared' into the apples.
⏱️ 70 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool completely in the pan on a wire rack before lifting it out using the parchment paper overhang. This allows the cake to set properly.
⏱️ 60 min - 10
Once cooled, slice and serve. Optionally, dust with powdered sugar, serve with a scoop of vanilla ice cream, and drizzle with caramel sauce.
⏱️ 5 min