RECIPE: Invisible French Apple Cake

I first spotted a version of this apple cake on Instagram, but I didn’t save the post. And as I watched, I kept thinking the creator added things she didn’t need and skipped a few things she definitely did. Still, those stacked layers of apples caught my attention, and I started working on a version that was streamlined, reliable, and genuinely worth making.

I also wanted to perfect this in time for Thanksgiving. I’ve made this three times, and I promise you that it is super easy to make.

Jump to the recipe.

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Why is it called “Invisible Apple Cake” (or Gâteau Invisible)? The result is a loaf where the apples make up most of the volume, but they visually blend into one another rather than appearing as separate pieces. This visual blending is the basis for the term “invisible.”

I ended up with a version very similar to this one, from hungryhappens.net. Mine just cooks for twice the time, has more apples, and slightly different measurements.

The biggest surprise with this recipe is that baking time I just mentioned. Two full hours. It feels wrong, but it’s right. Leave it alone and let the heat do its job.

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Think of this as what happens when a pie and a cake meet in the middle. The eggs hold everything together, but the texture stays soft and apple-forward, with almost a custard texture, rather than cakey. You can slice it, you can pick it up, and if you want to make it even better, toss a slice into the air fryer and add ice cream.

As the holidays approach, this is an easy dessert built mostly from fruit, visually impressive, simple to assemble, and reliably delicious.

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The Recipe:

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Layered Apple Ribbon Loaf Cake

Liza Graves

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Servings 12

Calories 143 kcal

Equipment

• 1 9×5" loaf pan
• parchment paper
• mandoline

Ingredients

  

1x2x3x

• 5 apples medium to large size, Honeycrisp or SnapDragon
• 3 eggs
• 3 tbsp melted butter
• 1 tsp vanilla
• 1/3 cup heavy cream (or 2/3 cup milk and do not use any water )
• 1/3 cup water
• 1/2 cup flour
• 1/2 cup powdered sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1.5 tsp baking powder

Instructions

 

• Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
• Slice all the apples to 1/8-inch thickness. Keep safety guards in place when using a mandolin. (Note: I love a mandoline, but they scare me! Please use caution and the safety guard or safety gloves!)
• In a medium bowl, whisk together the eggs, melted butter, vanilla, heavy cream, and water (or milk).
• In a separate large bowl, combine the powdered sugar, flour, cinnamon, baking powder, and salt.
• Add the wet mixture to the dry ingredients and whisk briefly to form a thin batter.
• Fold the apple slices into the batter until coated; the batter should cling lightly to the fruit.
• Transfer the mixture to the prepared loaf pan and press the apples down gently.
• Bake for 2 hours, or until the top is golden and the center is set.
• Cool in the pan for 20 minutes, then lift out using the parchment. Allow an additional 2 hours of cooling before slicing. You can also refrigerate after 2 hours and slice the next day.
• Dust with powdered sugar before serving (it makes it prettier!).

Nutrition

Calories: 143kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 56mgSodium: 143mgPotassium: 110mgFiber: 2gSugar: 13gVitamin A: 285IUVitamin C: 4mgCalcium: 48mgIron: 1mg

Tried this recipe?Rate it above to let us know how it was!

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If you’re cooking for Thanksgiving this year and want the BEST turkey EVER, I’m telling you now, check out this recipe. It’s the one!