A dozen years ago I shared my mother-in-law’s recipe for apple sharlotka (which family just calls “apple thing”), a lightly sweetened apple dessert that’s as much a thick crêpe as it is a cake. It’s got a short ingredient list and is the kind of thing you make on a whim. It’s so rustic and simple, I honestly didn’t expect it to cause a ruckus — it’s not apple pie, crumb cake, or even my mom’s doorstop of an apple cake — but you surprised me. It has over 1000 comments and I’ve seen variations on it all over the internet. So where does this come in? I think of this as Sharlotka 2.0: Fancy Pants Edition.
A few years ago, I began spotting recipes around for gâteau invisible or invisible apple cake, named because the apples seem to disappear. I was stunned by their beauty. But I was even more fascinated when I realized how close the recipe was to sharlotka: They’re both mostly comprised of apples tethered by a simple batter of one cup of flour, three eggs, and one cup, or a little less, of sugar. The French version adds milk, which I found makes the batter softer. Some included baking powder, but I tested it with and without it, and did not find it to provide any notable lift. And some include a melted tablespoon or two of butter, which I see no reason to say no to.
The biggest difference is how the apples are cut — thin, very thin. Once you mix them with the batter, you can just pour it into the pan and shimmy the mixture as flat as possible. It’s going to still look great this way, but you likely won’t fit it all since they’re not as tightly packed. For a prettier appearance and a fuller cake, as seen here, use clean hands to arrange the apples slightly overlapped around the pan and spiral them into a flower in the center, which I couldn’t resist. I finished mine with a simple apricot jam glaze, but my friend David Lebovitz makes his with a salted caramel sauce, which would be incredible.
[Apologies if you were expecting this recipe in fall 2023 when I first teased it. I’m quite terrible at keeping to a schedule when there are newer, shinier recipes I want to chase next.]
Video
Invisible Apple Cake (Gâteau Invisible)
- 2 1/4 to 1/2 pounds (1 to 1.15kg) apples, such as Granny Smith or Mutsu
- Juice of half a lemon
- 2 tablespoons (30 grams) unsalted butter, melted
- 2/3 cup (130 grams) granulated sugar
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon (5 ml) vanilla extract or vanilla bean paste
- 1 cup (130 grams) all-purpose flour
- 1/2 cup (120 ml) milk, any kind
- 2 tablespoons (40 grams) apricot preserves or apple jelly, warmed
- Powdered sugar, for dusting (optional)
Prepare pan: (See Note at the end about loaf pan size.) Coat the short ends of a loaf pan with butter or nonstick spray. Line the bottom and two long sides of the pan with a piece of parchment paper. Place loaf pan on a rimmed baking sheet, just in case there’s overflow.
Prepare apples: Peel and core your apples, then slice them very thin (about 1/8-inch or 1/3-cm thick). A mandoline (this is mine) works great for this. Place apples 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 evenly incorporated. Whisk in flour until smooth, then milk. Pour batter over sliced apples, then stir and turn the apples a few times so that they’re evenly coated. This is much easier to do with your (clean) hands.
Assemble cake: Once again, using your hands is easiest for this. Push about a dozen full slices to the side of the bowl for the final layer. Arrange the remaining apple slices slightly overlapped around the prepared loaf pan, pushing the straight edges against the sides for the neatest appearance. Use any smaller or broken apples to fill any center gap. By the time I’m down to just batter and a few scraps of apple, I just pour it over and then use my hands to push the pieces around until it’s level. Tap the pan on the counter a few times to release any trapped air bubbles. Use the apple slices you pushed aside to decorate the top, fanning them into a flower pattern if you wish.
Bake the cake: For 60 to 70 minutes, or until a toothpick or skewer inserted into the center of the cake comes out batter free and doesn’t feel like it’s spearing any raw/crunchy apples. Transfer to a cooling rack for 5 minutes, then brush top with warmed apricot preserves and let cool completely in the pan. The cake will be puffed at first, and will settle flat as it cools.
Serve: Once cooled to room temperature, use a knife to loosen the cake from the short ends of the pan. Use the sling of parchment paper around the longer sides of the cake to help lift it out of the pan. Remove parchment paper and transfer to a serving plate. Cut into slices. Dust with powdered sugar, if using.
Do ahead: This cake keeps fantastically in the fridge for 5 to 6 days. Bring back to room temperature before serving.
Previously
6 months ago: Blistered Peas-in-the-Pod
1 year ago: Rolled Spinach Omelet
2 years ago: Baked Brie with Garlic Butter Mushrooms
3 years ago: Short Rib Onion Soup
4 years ago: Gingerbread Yule Log
5 years ago: Unfussy Sugar Cookies
6 years ago: Falafel
7 years ago: Dutch Apple Pie
8 years ago: Union Square Cafe’s Bar Nuts
9 years ago: Pull-Apart Rugelach and Tres Leches Cake + A Taco Party
10 years ago: Decadent Hot Chocolate Mix and Gingerbread Biscotti
11 years ago: Eggnog Florentines
12 years ago: Cashew Butter Balls
13 years ago: Caesar Salad Deviled Eggs
14 years ago: Garlic Butter Roasted Mushrooms
15 years ago: Coffee Toffee
16 years ago: Zuni Cafe’s Roast Chicken + Bread Salad
17 years ago: Chicken and Dumplings
18 years ago: Pecan Squares
Your mom’s apple cake is the ONE recipe on your blog and in your cookbooks I just cannot get to work. I want to…I really do! Looking forward to trying this one and seeing if I have more luck!
What happens when you bake it?
This cake is so delicate and delicious. I did include a mere 1/2 tsp of bourbon. I made your salted caramel sauce and while a favorite, it overwhelmed the cake IMO. I ended up not eating it together.
For those crazy friends that swear they don’t eat dessert, this is for them: not too sweet, but luxurious. Thank you!!
Any thoughts on a gluten free flour swap? Could white rice flour possibly work?
Lol great minds 😉
Since it seems that the flour isn’t really needed for structure in this recipe, I would think that any good GF flour blend would do well here, such as Bob’s Red Mill, King Arthur, etc. The blends usually have a bit of xanthan gum or something similar to help replace the binding action of gluten. I would also measure by weight rather than cup here, if you can (thank you Deb for always including the weights :) )
Plain white rice flour by itself is generally a poor substitute for wheat flour imho – it tends to be slightly gritty and has no self-binding properties whatsoever. Almond flour might be another alternative here, if you’re not avoiding tree nuts as well.
I saw a video by a registered dietician who swaps the required amount of flour with 1/2 almond flour and half oat flour. I’ve since used this method many times to make muffins or banana bread and they turn out great! I’m going to try that method for this recipe as well!
Thanks Jocelyne and All – great general tip!
I made this with all almond flour instead of regular flour, just to see how it would turn out.
Can’t recommend it – came out of the oven with a sea of liquid in the bottom of the pan. I let the loaf drain on a rack for about an hour and result was a mealy/grainy custard surrounding the apples. With enough ice cream on top the flavor was good but the texture was terrible!
So, the mandoline thing…I am the person who cuts their fingers washing the food processor blade every single time. I’m not very coordinated, let’s say. I have been eyeing these types of cakes for the longest time though…I just would prefer to not end up in the er.
Any thoughts about mandoline use and safety? Do the gloves work? Recommendations for those (I get amazon inertia when confronted by so many choices)?
Any other tool that could work instead?
Do what I do: Slightly overmeasure on the apples or whatever you’re slicing and don’t risk your fingers for the last 1/2-inch of anything. The apple ends are your snacks. Cut-resistant gloves work too, but I find them a little clumsy.
Thank you. I’m going to try!
Cut-resistant gloves make using my mandoline so safe and easy. I never use the holder and NEVER my bare hands. They do come in different sizes. I love my gloves!
I had a standard mandoline for a hot minute until I tried it once and impaled my palm. Then I switched to the safety mandoline. It has a feeder with a tool that keeps all fingers safely away from blades. Game changer! Highly recommend. Google it. You won’t regret it.
You could use the slicing blade on the food processor.
I have kevlar gloves for mandoline use – they work perfectly.
Did anyone else have trouble with the parchment paper sticking to the cake? I sure did! It released fine from the pan, but peeling the paper from the cake, no way. I lost all the pretty brown sides.
I haven’t tested it gluten-free but bet it would be just fine with a gluten-free flour blend.
How much does this taste like egg? I don’t mind baking with eggs but I can’t tolerate the taste of them.
I like the texture, found that the lemon juice flavor was too much, it covers the apple flavor. I would skip the juice.
Hi. Can this cake be made without eggs? Thanks.
No, but if you’d like an egg-free apple cake, try this: glazed apple cider doughnut cake
This looks incredible! Thoughts on making it gluten free? Seems like it should lend itself well to gf flour.
I haven’t tested it gluten-free but bet it would be just fine with a gluten-free flour blend.
… but that lil rosette on the top, so sweeeet
Has anyone tried using pancake mix? I love Trader Joe’s seasonal Cinnamon Bun pancake mix and would love to try that with this recipe!
Cookie — I think that would work. You might want to reduce the sugar a bit to offset what’s in the pancake mix. Worth a try!
As a diabetic, could I massively reduce the amount of sugar?
Have you ever tried baking with allulose? It works like sugar and is 70% as sweet, and, apparently, has no effect on blood glucose levels. I’ve had very good success using it, as my partner is diabetic.
I have been making this cake with a recipe that calls for half a cup of sugar, half a cup of flour. It’s great.
I too am diabetic and made these changes / additions. For 10 slices per “thing” the number of carbs per slice drops from 41 to 17.
130g Sucralose instead of sugar
1/2 teaspoon all spice
1/4 – 1/2 teaspoon xanthan gum (In a previous comment Bill correctly mentioned this replaces the binding agent of gluten.)
130g almond flour instead of wheat flour
1/2 cup almond milk instead of cow milk
Instead of apricot preserves, Walden Farms syrup. There are multiple flavors that are all carb free.
Bake at 375F for 70 to 80 minutes or internal temperature is 190F.
Will be trying this immediately. I’ve been making the Sharlotka for years, we always have apples in the fridge and it’s so easy to throw together. I sometimes make it gluten free for other family members. Everybody goes crazy for it. Can’t wait to try this!!
I love the Apple Sharlotka, and can’t wait to try this version!
I discovered (and made) gateau invisible early this fall when I had a glut of apples and my usual go-to, a French apple cake that’s similar but has thicker sliced apples and a higher batter to apple ratio, wasn’t going to use up enough. I’ll definitely be making it again and will try your version when I do.
Do you think I could use pears instead of apples? Or a blend of both? I have a bunch of pears I’m wanting to use up this week.
Yes. Just as long as they’re not the kind that will fall apart when baking.
Gorgeous! Do you think this is the sort of cake that, like a pumpkin or banana bread, could sneak in as a breakfast or brunch loaf even though it is indeed a cake? Or is it more delicate and dessert like?
Yes. It has that crepe-like cake and it’s not very sweet.
I laughed out loud at “Apple thing”.
How much does this taste like egg? I don’t mind baking with eggs but I can’t tolerate the taste of them.
I’m not sure what happened. I followed to this recipe to a tee and it never set up. It cooked for an hour and close to another 45 minutes. I do live at 3,000 ft and I know that can affect cooking times. I did use Granny Smiths…maybe I sliced them too thin? I also used macadamia milk instead of cow milk. Would love some advice.
I had a similar issue, even much closer to sea level– swapped out GF flour (seemed a prime candidate for a one-to-one swap!) but also used cashew milk, so maybe the combination was the issue? It started to burn on top at 60 min so I pulled it out, but it remained very loose and custardy and is impossible to slice. I feel I should note I was using a metal pan, since others worried their use of a glass pan might have led to it not setting up. (So many possible variables!) Still tasty, but a bummer not to get those lovely layers I was looking forward to.
Same here. Baked at sea level using a glass pan, and wondered if that was the issue. It was delicious but never got firm. The top started to over brown so I covered with foil to cook as long as I could, and I let it rest for about 20 minutes after cooking. It was tasty enough that I’ll try again, but curious if there is a fix!
Does the jelly go in the batter?
It’s brushed on at the end.
As a huge fan of the original apple thing…this looks amazing and I will have to try sometime when I’m not in the thick of edits.
Is your pan considered a 1lb or a 1 ¼ lb? Trying to decide which size to buy because mine are definitely smaller and the specs on the pans (for sale) are confusing me.
I’m not sure but I list the measurements and volume in the head note.
Oh yes, I saw (thanks!), it’s just that the specs for the (USA & WS) pans themselves don’t give upper and lower dimensions or volume in cups/mls. 🤪 All good, I will take the leap. Thanks for responding!!!
Kristin-
I have the 1 lb. loaf pan from USA Pan. I just measured it, then I checked the USA Pan site. https://www.usapan.com/loaf-pan-1-lb-vol-1140lf
I think this is the one you want. Incidentally — I LOVE these baking pans as does my sister who is a more-avid-than-I baker and finickier, too.
Happy baking!
THANK YOU, THELMA!!! I have off and on tried to figure it out (always being tempted to get a bigger one when I make Deb’s fabulous pumpkin bread) but I always chicken out, afraid I’ll just get the same size I have or one way too big. 😂
Update! I decided to reach out to USA Pan to confirm capacity of the 1lb pan and they said it hold 6 liquid cups. You were right on the money, Thelma!
I’ve made this. It’s an awesome cake. Caramel sauce is a must have.
Do you think this would survive freezing? I can’t tell if it’d ruin the apple texture to freeze and defrost. Thank you!
I made it this morning and have been snacking on it all day. The mouthfeel is fun, like an apple custard lasagna. Dare I say raisins could be fun to mix in. Thanks, loved it.
My first attempt I followed the recipe and made a double batch with apple cider jelly on top. Has a similar texture to bread pudding but felt healthier. I may soak some raisins in bourbon for a slight twist on my next attempt.
I don’t have a loaf pan, but do have a round 9 inch cake tin. Could I bake the mixture in this? Thank you!
Yes, you could.
A 9 inch cake pan holds 8 cups, so you would need to increase the original 6 cup recipe by 30%, or you could use an 8 inch round cake pan because it has a 6 cup volume.
King Arthur Flour has a pan conversion post which may help. This is not an advertisement, and I do not work for them. I do find them to be a good resource https://www.kingarthurbaking.com/blog/2019/04/23/the-essential-alternative-baking-pan-sizes
So embarrassed. I made Lebovitz’s version but he doesn’t say pour the remaining batter over the apples. I suppose it’s obvious but I thought it was some purist notion of apples coated as thin as humanly possible so I left it in the bowl. Can’t wait to make your version because even the way I messed it up was fabulous. His also is very French with no cinnamon which makes it taste like applesauce. I use cinnamon, nutmeg and a soupçon of cardamom. It truly DOES disappear.
Leibovitz is very much American but has adopted many French traditions, I suppose. But you are right – no cinnamon in an apple cake *IS* French. Very few French desserts feature the spice.
I was confused about whether the custard left after the apples were put in the pan was to be added or discarded.
I asked Lebovitz in the comment section. He clarified and added the instruction to use the custard to the recipe.
I thought Lebovitz’s version was delicious.
I like that his recipe doesn’t call for cinnamon. To my taste, spices overpower the flavor of the apples.
Hi Deb,I love all of your recipes..
I have been making your Moms apple cake since you first published it..I love to make it anytime ,but especially at the holidays..
Everyone loves it..I see you have a new apple cake recipe..above.Invisble apple cake..Help!!Cant decide which one to make for Christmas/Hanukkah dinner..
You may be away, but if not ..thanks and Happy New Year..Best Susan
I say stick with the one you know and love unless you’re craving a change — this is less cake-y, more of a custardy texture.
This looks beautiful!! Could you substitute cake flour for APF?
Thanks.
This is delicious! I will admit my version was not as beautiful as the recipe photos because I got lazy a third of the way through and just poured the rest of apples and batter in the pan. LOL But the lack of aesthetics did not take anything away from the taste. Got raves all around. A keeper!
I made a version of this cake in the fall with honey crisp and red cameo apples – my favorite was a 50/50 blend. I love this cake! Wish I had the patience to carefully arrange the apples as beautifully as you have done!
This totally has my attention! Most of my dessert needs are pareve, though. Here the dairy seems like a luscious gesture rather than a core element, so a good candidate for fiddling. Would you recommend hiding the swap (faux butter & oat milk) or going full-bore alternative (olive oil and, I don’t know, OJ?)? Tx!
What do you think about leaving the peels on the apples?
I made this with the peels on (sliced very thin, by hand), cut the sugar to 100 grams, and served with SK salted caramel sauce. I served it to a crowd and it was gone immediately…a huge hit! Will definitely make again. My sister is a huge fan of SK sharlotka and says this is even better.
What a beautiful and delicious cake!
Made this yesterday for the first time using gala apples for no other reason than they were on sale. It came out lovely and custardy. I love how the vanilla comes out through the batter and how the apples melted into a soft mille-fuille. My friends loved it!
I’ll be making it again for Christmas dinner. Thanks for yet another fantastic and simple recipe! Definitely adding this to our regular rotation.
Hot tip-w used the attachment for our food processor to thinly slice the apples. However, I used a non-metal bread pan and even though I left it in the oven for about 20 minutes longer to account for it, the custard did not fully cook to the consistency I see in the photo. I
I made this yesterday for guests and they loved it! Made a lot of modifications due to time/availability/not fully reading the recipe. I used an apple peeler/corer/slicer due to not being able to find my mandoline blade (oops). I missed the part about being fussy with the slices and just dumped apple-custard mixture into pan and shook it into place. I only had strawberry jam on hand so that’s what I used to glaze it (which was fine, if not ideal). Everything tasted delicious, but I definitely need to hand-layer the apples and pour the rest of the custard over top to more evenly distribute the custard. I can’t wait to try this again more accurately!
This is one of the best and easiest recipes I’ve done in 2024 ! Thank you !
I have to adapt the recipe to accommodate GF and egg and dairy-free needs. That’s not a problem. What I’m curious about is what an internal temperature would be to indicate that it’s cooked. The adaptations require different baking needs. Thanks for the help from anyone.
Made this for a pre-Christmas Eve dinner with friends and our three, Alaskan teenage sons. They LOVED it—they said those words and asked for seconds. Polished it off! Follow the recipe and you won’t be disappointed! Thank you, Deb.
I came here for a latke recipe. Why are you making me bake an apple pie? I mean, okay, twist my arm, but geez
I’ve been wanting to make this cake for a long time. Finally, when I read your version I was more determined! We spent Christmas day in our PJ’s and made this cake between watching movies. OMG! It is even better than I imagined! Delicious, moist, and yet light. Doesn’t need anything but a scoop of Vanilla Ice Cream didn’t hurt! Thank you for sharing this recipe it’s going to be repeated often this winter!
Love the image of you all baking and watching movies in your jammies. I hope they were flannel!
Hi Deb – this looks amazing! Eggs give me a problem – do you think this would work with an egg substitute (like Bob’s Red Mill egg replacement)?
No, I wouldn’t make this with an egg replacer. They’re too central to the cake.
Thank you, Deb
Does the family ever use this for a passover dessert—I wonder if an almond flour substitution would still yield the soft heavenly texture?
I subbed Bob Mill’s GF flour and aquafaba, and I ended up with a good tasting but very thick gooey texture.
Would this work with a different kind of fruit? Maybe pears? How about berries? I know there wouldn’t be the “invisible” effect with berries but wondering if it’s worth a try nonetheless.
I made this cake two days in a row. One for guests I was having that day and the next day just to have it in my house. I think it’s absolutely delicious. I’m having a problem with it becoming very wet after a day. I kept in the refrigerator, but it still happened. Not sure if I’m doing something wrong. Thoughts?
Wow, I struggled with this one. I followed the recipe, and my cake needed nearly two hours (yes, a thermometer lives in my finicky oven). I intended to take it to a Christmas Eve dinner but panic baked the flaky chocolate cake (an excellent backup) instead.
While the thought of a “wet” cake initially turned me off, I could totally get behind a tall apple crepe. So I had to make this for our family gathering… twice. The first time I used our crank type apple peeler that cores and slices as it peels. While it worked wonderfully it gave too thick of a slice.. about 1/4”. I also really failed on making it pretty … but the taste.. the taste redeemed all. And my husband and I are not complaining about eating the first run. For the second one I used the mandolin (with great care as I had an encounter with one this summer that was still fresh in memory) The results were beautiful and much easier to arrange. I’m still wanting to look over your shoulder while you arrange that apple rose on the top of yours. I also checked the browning on top for the second one as the first came out a little toasty on top. All in all one I will repeat.
I made this for my dad’s 82nd birthday. He’s on a low sodium diet, so I decreased the salt to 1/4 tsp. He loved it and it made his day. Thank you. A beautiful cake to celebrate a birthday
I made this yesterday for a family get together and it was well received. Mine did not brown on the sides like the picture above and I definitely was not able to create the beautiful flower effect. This cake was a lot of work so definitely reserved for special occasions. But so worth it.
This did not work out for me. Cooked it for 70 mins and then a further 10 and it was raw in the middle when I cut into it. Used a cake tester several times and did not have crunchy apples or batter on the prong. Sigh. Thankfully another guest also brought a dessert so it wasnt a disaster.
Super easy to make and a perfect treat (not too heavy, not too sweet) after Christmas lunch! If I were making for dinner, I’d definitely include a caramel sauce or lightly sweetened whipped cream. Was pleasantly surprised that I could even pull off an (imperfect) flower on top!
I was eyeing these recipes this fall during apple season, but never got around to making one. Obviously now that you’ve thrown your hat in the ring, I’ll make it the next time I have apples on hand!
I’m thinking either my oven runs hot or I used too many apples (or both), but I checked on the cake when it hadn’t been an hour, and it appeared the sides and bottom were getting burned. I took it out and cooled it, tasted it, and yes it tastes good but it doesn’t look as pretty and didn’t really puff up initially. The pan size is correct and I followed the recipe. Any ideas?
A perfect recipe, and it’s a beauty of a cake. My tips after making it twice:
After mixing the apples into the batter, use your hands to layer the slices neatly and line up the straight edges around the inside perimeter of the pan. Much easier and actually faster than pouring slices into the loaf pan and nudging them around.
For the top flower: reserve the thinnest slices and cut them a little shorter to achieve the look Deb has.
Finally: cover the pan with foil at the 45-minute mark so the top apples don’t burn.
I baked for ~70 minutes.
I glazed with a bitter tawny marmalade (because I didn’t have apricot preserves) and we loved it. Powdered sugar took it over the top.
Thank you, Deb!
Made it and it turned out more delicious than advertised. I used Macintosh apples. Thank you for publishing this recipe! It was apple forward, not too sweet and moist with a good crumb. I would make it again.
The minute I saw this I knew I had to make it! I was a little nervous bringing it to our NYE gathering, but EVERYONE, even the toddlers in attendance LOVED it! This was wonderful! I will keep this one in my permanent collection!
This cake is outstanding. I used Envy apples so mine was maybe a little sweeter. I didn’t have apricot jam, but used maple bourbon syrup, and it was a great choice. This is definitely a keeper recipe.
I’d love to make this in a muffin tin. How long should I bake it? Thanks
This cake is a lovely way to use up extra apples. I used the slicer on the side of my box grater which worked well. Like other commenters, I needed to bake longer than the suggested time for it to fully cook through. The result is like a loaf apple pancake-cake, tasty, but not more than the sum of its parts. If you’re planning to serve a central/showstopper-y dessert either choose something else, or definitely dress it up with ice cream, whipped cream, etc.
This cake was absolutely delicious, and particularly welcome during the holiday season as a mostly-fruit dessert amidst the cookies. My partner and I made it with Granny Smith apples, and they tasted delicious. I do wish we’d covered the cake with foil during the last ~10 minutes of baking, as it ended up a little closer to burnt than would have been ideal.
Delicious and fairly easy to make. I did not peel the apples, texture was still lovely. Served with fresh whipped cream and it was devoured. Next time, I will cover the top with foil at about the 30min mark, as mine burned slightly on the top.
Made this today for a dinner party- as directed except I completely forgot to brush with apricot jam, just let it cool, put on a plate and served slices. My apples were Cripps Pink- a perfect apple for this, nice blend of tart and sweet, held shape well. I used a 3mm slicing disk and food processor to slice the apples- doing it by hand would not be fun. I gave it the 70 minutes as my loaf pan about an inch bigger than Deb’s, so all fit in perfectly. It was beautiful and so delicious.
I made this today and it was spectacular!
Exceptional Recipe! Second time I am making this recipe. One slice is NOT enough. Everyone in my house is crazy for it.
Has the levening agent been left out of this recipe??? Every other “Invisible Apple Cake” recipe I have looked up includes at least 1 tsp of baking powder.
Take a look at the writing before the recipe to see Deb’s reasoning on leavening.
I see it…yes, understand it’s more of a custardy type cake…it turned out great!
I tested it with and without baking powder — the baking powder made no difference.
Can I make this with pears as I have some left which I would like to used up
Yes, I’d think so.
We made this cake before, and now again, inspired by your recipe. Thanks for reminding us about it! A couple of comments: The miso glaze on serious eats is extremely well-suited to this apple cake. We made it with oat milk this time – and it actually made it better, perhaps because oat milk is slightly sweeter than ordinary milk, and I sincerely think the cake needs a bit more sugar than in your recipe in order to get the sweetness out of the apples. This comes from a non-US person who generally thinks that US recipes are far too sweet. We gave it cinnamon rather than vanilla. Vanilla does not come out but cinnamon (which can also be overused in apple desserts) gives it a subtle tone, cardamom would probably also be excellent.
Also, it is very important that the cake is cool before cutting. Ours wasn’t – and it is nearly impossible to cut it then.
This was delicious and beautiful. I wanna experiment with other fruits! A keeper for sure!!!
What’s up with the lack of frequency on your blog, Deb? No word from you over New Year’s? Hope all is okay.
I was on vacation. :) If you’d like, you can always follow me on social media (@smittenkitchen on all them: Instagram, Twitter, Threads, Facebook, etc.) where I make recipe suggestions 1-2x a day and share ideas.
How long do you bake them off in a muffin pan?
Fabulous. People have asked that I share the recipe! I did one thing to make the preparation easier and it did not seem to effect the outcome. I made the batter first and then put apples in as they were sliced. That saved having a second bowl to hold the apples which are in lemon water. Oh yes – I add cinnamon to all things apple. I actually used my homemade cinnamon paste. Next time, a little cardamon will be tested – love cardamon!
I made this last night. It tasted fabulous. However, even after my knife came out clean, it was “wet” when we cut it after cooling. It did not cut like in the picture. I did add 1 tsp of cinnamon to the cake batter. I don’t think that would make the cake not cut like a loaf should. I’m trying to figure out what I did wrong. We are it anyway because the flavor is that good. Any I eight would be appreciated. Thanks.
How do you think gala apples would work?
They’re not my favorite for baking because they can (but don’t always) get mealy.
-Amount for apples is not clear
-No mention of the jelly in the procedure
-No mention of making a sling/how to make a sling with the parchment paper
The recipe calls for 2 1/4 to 1/2 pounds (1 to 1.15kg) apples. There’s no correct number of apples. Sometimes apples weigh less than half a pound, sometimes (like the ones shown), they’re over a pound each.
The “Bake the Cake:” direction explains how to use the jam:
The “Prepare pan:” direction explains the parchment paper sling:
A keeper recipe! I made this for Christmas Day 2024 as a brunch dessert, and will make it again. Sugar is not the first taste you get, allowing the flavor of apples to come through. It was a welcome surprise following an always-rich feast less than an hour before. I did consider bumping up the sugar if this is the sole “Dessert with Coffee” feature for a get-together, and adding more apricot preserves to the top. But as is, it’s delicious, and was appreciated by those of us wanting to limit our processed sugar.
I also made a 1/3 recipe two weeks ago for just two of us, and substituted almond flour for plain flour to reduce the carbs, plus a stevia blend rather than sugar to sweeten it. -Dusted a stevia-blend powdered sweetener (like confectioner’s sugar) on top before serving. YUM! Also the absence of typical spices like cinnamon allows the fruit to shine. So, again, the apples ARE the star!
NEXT TIME: I might try this with chopped, butter-roasted pecans added in (IF I’m slicing it with a very sharp knife), or added just to the bottom almost like a cake with a bottom crust. -Not that they’re necessary, but just to see if they enhance. I’d also thought about adding them to the top glaze of warmed apricot preserves, especially if my rosette swirl was not successful. (Haaa, my rosette attempts haven’t been pretty.)
I made this and while it tastes delicious, I baked it for a very long time (nearly two hours) and the bottom 3/4 inch or so still has a slightly custardy texture while in the photo yours looks solid. Could using a glass loaf pan instead of metal have contributed to this? I’m definitely going to try this recipe again at some point, it is the perfect amount of sweet.
I really loved this, and so did my dinner guest. However, my husband was lukewarm on it. It’s indeed got a very clean and simple flavor, from the apples but also from the vanilla. I baked it in a regular round pan in order to avoid the issues with underbaking that other people experienced, and it was perfect at an hour. It would be great for brunch.
Is there any reason you should use a mandolin to slice the apples, vs. a food processor with a slicing disc? Thank you.
I didn’t test it with my FP slicing blade; I often find the pieces less even. But, I’m sure it will all work the same in the end.
The cake is excellent it’s not too sweet, it’s delicious and delicate! My guest really enjoyed it. I topped the cake with some whip cream. I addd maple syrup and a pinch of sea salt to the whip cream. Thanks
I found that this cake was a love it or hate it. My family did not love it but it keeps for many days in the fridge so I brought it to my book club five days after I made it and they have been raving about it for weeks 🤷🏻♀️
Made this tonight and it was an absolute stunner and now new staple. I couldn’t dream up a better dessert. 10/10
Am a huge fan of OG sharlotka. Bought the Granny Smiths to make this, but clicked through on the David Leibovitz link and noticed that he advised against Granny Smith apples for this, indicating that they are too dry. Does anyone have a strong opinion on the best apples for this sort of recipe?
I used Mutsu. I’ve not had any trouble with Granny Smith here.
Is a “simple apricot glaze” just apricot jam (which is chunky) warmed then pressed thru a sieve? Sorry for the very basic question.
You can sieve it if it’s really chunky.
Has anyone used cake flour instead of APF?? Just wondered if it would make a difference. Thx.
10/10 wonderful balance of apple and cake! The parchment lining made it super easy to lift out and transfer to a plate. Apricot jam glaze is a winner. I didn’t attempt the lovely apple arrangement on top (next time maybe). Delicious dessert!
made this and it’s a new favourite with our mob. I lowered the temp and cooked longer, covering it once golden with the paper flaps and some foil. The apple DID disappear and was nearly truly invisible.
I just made this for the 3rd time. The first two were sloppy messes, but so tasty I was determined to crack the code! Here’s what I learned:
1. No need to peel the apples. The slices are so thin (I used a mandoline) that they’re not a problem. And no need to core. Just begin slicing the apple, moving around the apple as you get close to the core. You’ve always got something to hold onto! And you get lots of straight sides for layering.
2. I used GF flour for all 3 as it is my preference. I used oat milk for the first 2, and cow milk for the third. The cow milk version set up better.
3. I greased both sides of the parchment sling to facilitate easy removal and brown sides.
4. It took a good 100 minutes in my oven, covering it loosely with foil at 45 to prevent burning. Err on the side of more time.
5. LET IT COOL COMPLETELY. The difference in texture at 1 hr, 3 hrs, and 6 hrs is huge. You don’t get to eat this warm. That was probably my biggest takeaway besides a longer bake and possibly the kind of milk.
A delicious, light, and attractive dessert/breakfast delight!
this would be incredible for Rosh HaShanah!!!
Some of us don’t have scales. I realize it might be somewhat hard to measure them, due to their size, but is there any way you’re able to let us know how many cups of apples, versus pounds? I really don’t want to buy a scale just to make this and use up the apples I have languishing in my basement.
Thank you!
Great recipe !
I read through all the comments before I made this cake.
Most helpful was the tip to put foil on at 45 minutes.
I cooked it for 10 mins longer than recommended and it was perfect, might have been even better with 15 mins or I could have mandolined my apples thinner – I used 1/8 inch.
TIPS:
1. I used 190c fan forced oven not just 190c heat.
2. As I live in Australia and cup sizes vary between here and US, I used the metric measurements.
3. If batter gets on your parchment while you’re putting the mix in the loaf pan, it will burn into black flakes and fall on your cake when cooked so remove all drips of batter with a damp cloth before cooking.
4. Make batter first, not apples first as they go brown even with lemon juice.
5. Double up the parchment paper – the cake is heavy and needs it.
6, I used the apricot glaze and served it with double thick cream – icing sugar would have been overkill, or leave out the glaze and use icing sugar.
For the person who said they got a sea of custard, I can’t imagine how that happened. Mine was perfect and I followed the recipe to the letter.
Loved it . Exactly followed the recipe.(milk was 2% ) .A perfect dessert with crème anglais. Thank you.
Slight changes for a something different: regular apples (cosmic), 1/3c honey instead of sugar, 2/3c chopped walnuts on top before going in the oven. It was gently sweet and the texture came out more like crepes. Walnuts add a great crunch.
I found this recipe 6 months ago and have made it probably 15 times since then. It’s so simple and so so so good. The apples turn into little crepe like layers. Apricot jam and powdered sugar on top is great. Warm it up and add some vanilla ice cream for an a la mode experience. My family begs me to make this for them.
I love this. I made it once a week for at least a month after I discovered it. Not only is it delicious, I can use my gluten-free flour blend and non-dairy milk in it without any tweaks. It’s good enough that I actually printed it out and put it in my cooking binder, which is a rare occurence.
Had been making the other Sharlotka recipe for years, but this one just didn’t work :( baked for ~2hr, but it never settled. Milk made it too liquid.
Absolutely delicous! A new family favorite for sure. I used sweet eating apples and so halved the sugar. First time I made it I used a 2lb loaf tin which is smaller on the base but taller than the one suggested in recipe. It did not cook properly even after 2 hours (but the resulting apple pudding was still delicious!). Second time I used a deep 8” circular and it cooked in around 1hr 20.