Invisible Apple Cake
Invisible apple cake is built from far more apple than batter, which gives each slice a layered, almost custardy look once it is baked and cooled. The apples are sliced very thinly so they soften into neat ribbons while still holding enough shape to make the cut cake striking.
The batter is intentionally simple: eggs, sugar, vanilla, flour, milk, and a little melted butter. It should lightly coat the apple slices rather than pool around them, so folding by hand is the easiest way to keep the pieces intact and evenly covered.
A loaf pan gives the cake height and clean slices, but it also means the apples need to be packed snugly. Take a few extra minutes to arrange the slices in overlapping layers, then reserve the best pieces for a decorative top before the cake goes into the oven.
Let the cake cool completely before lifting it from the pan. The structure firms as it rests, the top settles, and a thin apricot glaze gives the finished loaf a polished shine without making the dessert heavy.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F. Grease the short ends of a 9-by-5-inch loaf pan, then line the bottom and long sides with parchment so the paper hangs over the edges.
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2
Peel, core, and slice the apples about 1/8 inch thick. Place them in a large bowl and toss gently with the lemon juice to slow browning.
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3
In a separate bowl, whisk the melted butter with the sugar and salt until evenly moistened. Whisk in the eggs one at a time, then whisk in the vanilla.
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4
Add the flour and whisk until the batter is smooth and thick. Whisk in the milk until the batter loosens and no dry streaks remain.
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5
Pour the batter over the sliced apples. Use clean hands or a wide spatula to turn the apples until every slice is lightly coated.
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6
Reserve a handful of the neatest apple slices for the top. Pack the remaining coated apples into the prepared pan in overlapping layers, pressing gently so there are few gaps.
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7
Pour any remaining batter over the apples, tap the pan on the counter several times, and arrange the reserved slices on top in a fan or simple overlapping rows.
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8
Bake for 60 to 70 minutes, until the top is browned, the apples feel tender when pierced in the center, and a skewer comes out without wet batter.
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9
Cool the cake in the pan for 5 minutes, then brush the top with the warm apricot preserves. Let the cake cool completely in the pan so the layers set.
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10
Run a knife around the short ends, lift the cake out with the parchment, and slice with a serrated knife. Dust with powdered sugar just before serving, if desired.
Ingredients
- Firm tart apples, such as Granny Smith or Mutsu:2 1/2 lb
- Fresh lemon juice:1 tbsp
- Unsalted butter, melted and slightly cooled:2 tbsp
- Granulated sugar:2/3 cup
- Kosher salt:3/4 tsp
- Large eggs:3
- Vanilla extract:1 tsp
- All-purpose flour:1 cup
- Whole milk:1/2 cup
- Apricot preserves, warmed:2 tbsp
- Powdered sugar, for serving:as needed
Tips & Notes
- A mandoline makes the cleanest thin slices, but a sharp knife works if you keep the slices consistent.
- If the pan seems overfilled, bake a small portion of the coated apples in a greased muffin cup rather than forcing the loaf pan past the rim.
- The cake slices most cleanly after several hours of cooling, and leftovers keep well refrigerated for up to 5 days.
- Choose firm, tart apples so the layers soften without turning watery.
