Go Back

French Apple Gateau

This French Apple Gateau, also known as Invisible Apple Cake, is the quintessential fall dessert! Thin slices of tender apples practically disappear into a light custardy base and is topped with a airy sponge-like vanilla cake with a golden sugar-crusted topping. Flavored with vanilla bean paste and apple-flavored brandy, you won’t be able to stop at one slice!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 4 Gala apples peeled, cored and sliced thin
  • 1 tablespoon water
  • 1 cup plus 2 tablespoons all-purpose flour divided
  • 1 cup plus 1 tablespoon granulated sugar divided
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1 large egg plus 2 large egg yolks divided
  • 1 teaspoon vanilla bean paste really important for this recipe as the vanilla flavor takes center stage
  • 1 tablespoon Calvados apple-flavored brandy
  • 1 teaspoon freshly squeezed lemon juice

Equipment

  • 9-inch springform pan lined with a parchment round

Method
 

  1. Preheat oven to 325 degrees. Place sliced apples in a 9-inch spring form pan and toss with 1 tablespoon water. Cover tightly with tin foil and bake for 30 minutes, until apples are tender.
  2. Meanwhile, whisk together 1 cup flour, 1 cup sugar, baking powder, and salt in a medium bowl. In a large liquid measuring cup, whisk together oil, milk, 1 whole egg, and vanilla. Pour the liquid into the dry ingredients and fold together until incorporated. Remove one cup of batter and set aside. Add the egg yolks to the original bowl of batter and whisk to combine.
  3. Remove apples from the oven and toss with the calvados and lemon juice. Allow to cool for about 10 minutes. Drain the apples to remove most of the the liquid. Add the apples to the original bowl of batter and stir to combine.
  4. Line the spring form pan with a parchment paper round. Pour the batter with the apples into the pan.
  5. To the reserved one cup of batter, stir in 2 tablespoons of flour. Pour on top of the apple/batter mixture and smooth the top with an offset spatula. Sprinkle remaining 1 tablespoon of sugar evenly on top.
  6. Bake for 1 hour to 1 hour 15 minutes. The top should be golden brown and a toothpick inserted into the center of the cake should out clean. Allow the cake to cool for 30 minutes before removing the rim of the springform pan. This cake is delicious served slightly warm, perhaps with a dollop of lightly sweetened whipped cream, but it can be kept at room temperature for several days.
    *Adapted from America's Test Kitchen