“Magic all-apple cake”, the “invisible” apple cake or the “very full of apples” cake, a dessert with apples as good as strudel or grandma’s apple cake, but lighter. How many names did I find online that refer to the invisible apple cake recipe? I even saw “very apple-y apple cake” and even “apple cake with lots of apples and little batter“. But do you really know what we’re talking about? We’re talking about a light apple cake, with , ideal as a dessert after a meal, but also suitable for breakfast or snack, where the proportion of batter compared to apples is really tiny.
This cake is practically made of 80% apples, born in France and popular on the web, where there are now a thousand similar versions. I must be honest: at first I was very doubtful about the potential of such a dessert, but everyone in my family loves apple desserts, so I decided to take the risk. Once baked and cooled, it turned out to be a “magic apple cake”, fragrant, creamy and delicious! A success I did not expect, but to be honest the cake practically disappeared from the table in an instant! Because of the many apples and the reduced amount of sugar and flour, this cake is perfect also for breakfast and can be alternated with my sugar-free apple pancakes or other recipes from the collection dedicated to healthy homemade breakfasts.
Do you want to discover how to make the all-apple cake?
If you want the recipe for the invisible apple cake, full of apples, follow me in the kitchen — you’ll see the result!
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Looking for other apple dessert recipes? Here are some:
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 5-6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the magic apple cake
- 8 apples (Granny Smith or Golden, peeled and cored)
- 2 eggs
- 3 oz sugar (Use less if the apples are very sweet (about 3 oz ≈ 1/3 cup))
- 3 1/2 tbsp vegetable oil
- 1 cup all-purpose flour (about 1 cup + 1 tbsp (130 g))
- 1 tsp baking powder (one teaspoon)
- 1 tsp vanilla extract
- to taste ground cinnamon
- 1 lemon
Tools
- Hand whisk
- 7-8 inch springform pan
- Oven
- Mandoline slicer
Preparation
The all-apple cake, also known as the invisible apple cake, is a simple and wholesome dessert made with lots of apples and little batter — just like the old-fashioned cakes where the fruit flavor was the real star. So roll up your sleeves and let’s head to the kitchen!
Wash the apples, peel them and slice them very thinly with a mandoline. Sprinkle with the grated zest of one lemon, drizzle with the juice (two or three tablespoons), add a pinch of cinnamon and mix gently.
Whisk together the sugar, eggs and oil, add the flour and mix, finishing with the baking powder and vanilla extract.
Line a cake pan with parchment paper — I used a springform pan and lined only the bottom.
Spread a first layer of apples on the parchment, set aside a few apple slices, and add the rest to the batter, mixing well.
Fill the pan with the batter, arrange the reserved apple slices on top, sprinkle with cinnamon and, if you like, two teaspoons of sugar. Shake the pan on the counter to release air bubbles and compact the apples.
Bake at 338°F (170°C) with fan for 50 minutes, or at 338°F (170°C) conventional for 60 minutes.
Remove from the oven and let cool before unmolding and serving.
Storage and notes
Store the invisible apple cake in the refrigerator, covered with plastic wrap, and consume within 3 days.
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This all-apple cake is also known as the invisible apple cake because it is prepared with many very thin apple slices and a light batter that barely envelops them. During baking, the apples compact and the batter seems to almost disappear, resulting in a moist, fruit-rich cake — just like the old days when the scent of apples filled the kitchen and a few ingredients were enough to make a simple, wholesome dessert.
What is the invisible apple cake?
The invisible apple cake is made with a large quantity of apples sliced very thin and a very light batter that barely wraps them. After baking, the apples compact and the batter becomes almost imperceptible, making the cake moist and full of fruit.
Which apples should be used for the invisible apple cake?
For the invisible apple cake, it is recommended to use firm, slightly tart apples such as Granny Smith or Golden. The important thing is to cut them into very thin slices so that during baking they can compact and blend with the batter, making the cake moist and fruit-filled.
Why is it called the invisible apple cake?
It gets the name because the batter is so light that it becomes almost imperceptible after baking. The very thin apple slices become the true protagonists and the batter seems to disappear between the layers of fruit.
How to get an apple cake with lots of apples and little batter?
To achieve a cake with lots of apples and little batter, use a large quantity of thinly sliced apples and a fluid batter that barely coats them. This way, during baking, the fruit compacts and the batter remains almost invisible, creating a soft and moist cake.
Should the invisible apple cake be moist?
Yes, the invisible apple cake should have a moist and compact texture because it is largely made of apples. After baking, the batter blends with the fruit, creating a soft and flavorful dessert.
