I was looking for a quick and easy recipe for apple and cinnamon cake.
When I found this French apple cake, the thinly sliced apples and beautiful layers of the cake looked fascinating. The method is very easy, and this invisible apple cake – gâteau invisible aux pommes – is perfect for a weekend brunch or a comforting dessert on any occasion.
I placed the cake in the fridge for two hours, sliced it, and served it with icing sugar on the top. This was perfect for our Sunday afternoon.
We made a pot of tea and enjoyed the whole cake. The cake tasted very nice. It was moist and the apple slices were tender, which was exactly what I wanted. Serving the cake warm or at room temperature would also be nice.
I adapted a recipe for invisible apple cake from Seasons and Suppers and adjusted the ingredient quantities to my liking. Mine is much simpler, and the total time including prep and cooking was about an hour.
- 2 large eggs
- 80g caster sugar
- 80g self-raising flour (if you use plain flour, add 1 tsp baking powder)
- 1/4 tsp ground cinnamon
- 80ml milk
- 40g salted butter, melted
- 1 tsp vanilla extract
- 3 medium-sized apples
- Icing sugar to dust over the cake
- Preheat the oven to 180°C (160°C fan/350°F). Grease and line a loaf tin.
- Using a whisk, mix the eggs and caster sugar in a large bowl until pale and fluffy.
- Sift in the flour and cinnamon, and mix just until combined. Add the milk, melted butter and vanilla, and mix well. Set aside.
- Wash and peel the apples. Cut into quarters. Slice each quarter into thin slices.
- Save some apple slices for the top of the cake and add the rest to the mixture. Mix so that all the apple slices are coated.
- Pour the mixture into the prepared loaf tin and arrange the saved apple slices on the top. Bake in the preheated oven for 40–50 minutes.
- Leave the cake to cool completely. Place the cake in the fridge for a couple of hours before serving.
- Before slicing, dust the cake with icing sugar. Enjoy!