Thinly sliced apples, a whisper of vanilla and a buttery glaze — this invisible cake is deceptively simple and endlessly elegant.
About twelve years ago, I shared my mother-in-law’s recipe for apple sharlotka (which the family simply calls “apple thing”). It’s a lightly sweetened apple dessert that falls somewhere between a thick crêpe and a cake. With its short list of ingredients, it’s the kind of recipe you can throw together on a whim. Rustic and unfussy, I never expected it to cause such a stir — it’s not apple pie, crumb cake, or even my mom’s hefty apple cake — yet it struck a chord. That post now has over a thousand comments, and I’ve seen versions of it everywhere online.
A few years back, I started noticing recipes for gâteau invisible, or invisible apple cake, so named because the apples practically melt into the batter. I was mesmerized by their elegance. But what intrigued me most was how similar the recipe is to sharlotka: both are mostly apples bound together by a simple batter of one cup flour, three eggs, and about a cup of sugar. The French version adds milk, which makes the crumb a little softer. Some recipes call for baking powder, but in my tests, it didn’t add much lift. A tablespoon or two of melted butter, though? Absolutely worth it.
A refined take on sharlotka — very thinly sliced apples bound in a small, soft batter, baked in a loaf pan and finished with apricot jam. The apples almost “disappear,” leaving a delicate, apple-forward cake.
Servings | Time (bake + prep) | Pan size (note) |
|---|---|---|
8 to 10 | 1 hour 30 minutes | Loaf pan ~6 liquid cups (example 8×4" bottom, 9×5" top) — see Note |
Quantity | Ingredient |
|---|---|
2 1/4 to 1/2 pounds (1 to 1.15 kg) | apples (Granny Smith or Mutsu recommended) |
Juice of half a lemon | — |
2 tablespoons (30 g) | unsalted butter, melted |
2/3 cup (130 g) | granulated sugar |
3/4 teaspoon | kosher salt |
3 large | eggs |
1 teaspoon (5 ml) | vanilla extract or vanilla bean paste |
1 cup (130 g) | all-purpose flour |
1/2 cup (120 ml) | milk, any kind |
2 tablespoons (40 g) | apricot preserves or apple jelly, warmed |
Powdered sugar | for dusting (optional) |
Heat oven to 375°F (190°C).
Important: pan size matters — the author’s pan holds 6 liquid cups (1420 ml) and measures roughly 8×4 inches (bottom) / 9×5 inches (top). If your pan is smaller, bake the overflow in muffin cups.
Prepare pan: Coat the short ends of a loaf pan with butter or nonstick spray. Line the bottom and two long sides with parchment. Place the loaf pan on a rimmed baking sheet (to catch any overflow).
Prepare apples: Peel and core apples. Slice very thin (about 1/8 inch / 1/3 cm). A mandoline works well. Place slices in a large bowl and gently toss with lemon juice.
Make cake batter: Melt butter in a medium bowl. Whisk in sugar and salt, then eggs and vanilla until even. Whisk in flour until smooth, then whisk in milk.
Pour the batter over the sliced apples and stir/turn apples a few times so they’re evenly coated — easiest with clean hands.
Assemble cake: Reserve about a dozen full slices for the top layer. Using hands, arrange remaining apple slices slightly overlapped around the prepared loaf pan, pressing straight edges against the sides for a neat appearance. Use smaller/broken slices to fill center gaps. Pour remaining batter-and-apple scraps over and use hands to level. Tap pan on counter to release air. Use reserved apple slices to fan a decorative flower on top if desired.
Bake: Bake 60–70 minutes, or until a toothpick/skewer inserted into the center comes out batter-free and does not pierce raw/crunchy apples. Transfer to a rack for 5 minutes, then brush the top with warmed apricot preserves. Let cool completely in the pan — the cake will puff and then settle as it cools.
Serve: Use a knife to loosen cake from the short ends; lift using the parchment sling from the long sides. Remove parchment, transfer to a plate, slice, and dust with powdered sugar if using.
The cake keeps fantastically in the fridge for 5–6 days. Bring to room temperature before serving.
Pan size matters. If your pan is smaller than the one described, pour some batter/apple into muffin cups and bake them — they won’t go to waste.
Apple choice. Granny Smith or Mutsu are suggested for balance of tartness and structure.
Appearance tip. For a fuller, prettier cake, arrange slices by hand in a slightly overlapping spiral or flower pattern on top.
Finish options. The author uses an apricot jam glaze; salted caramel (per David Lebovitz) is an excellent alternative.
No baking powder needed. The author tested with and without baking powder and found no notable lift from it.
Butter in batter. Some versions add a tablespoon or two of melted butter — the author is not opposed.
