This invisible apple cake is all about the thin apple layers, with blended cottage cheese in the batter and a dusting of powdered sugar on top. My version uses tart Granny Smith apples, cinnamon, and vanilla, with no added sweetener in the batter. Plan on at least an hour of cooling after baking before you slice and serve.
The apples are the main event here! An invisible apple cake has lots of thin apple slices held together by a small amount of batter, rather than chunks of fruit scattered through a fluffy cake. Blended cottage cheese is my spin on that layered format, mixed with eggs, flour, and a little cinnamon.
Featured Ingredients
- Tart Apples: Granny Smith apples are the choice for this recipe, but another tart apple works, too. Peel and slice them ⅛ inch thick. Four large apples should give you approximately 8 cups of slices.
- Blended Cottage Cheese: Use ¾ cup of blended 2% cottage cheese. Blend it smooth before mixing it with the other batter ingredients.
- Vanilla And Cinnamon: These flavor the batter without adding a sweetener. Use 1 teaspoon of vanilla bean paste or 1½ teaspoons of vanilla extract.
- Powdered Sugar: Save this for the finish after the cake has cooled. There is intentionally no sugar, honey, or maple syrup mixed into the batter, so expect a tart apple cake with a powdered sugar topping rather than a sweet batter.
How To Get Those Apple Layers
Start with thin slices. Aim for ⅛ inch throughout so the apples cook evenly. A mandoline is handy for this; use its hand guard and follow the tool’s safety instructions. If you use a knife, take your time to keep the slices a similar thickness.
Toss the apples with the batter, then layer the coated slices in a greased 9-inch springform pan. Scrape any batter left in the mixing bowl into the pan, too. If you do not have a springform pan, use a 9-inch round cake pan lined with parchment to help lift the cake out before serving.
Bake at 350°F for 50-60 minutes, until the top is golden brown and the apples are fork-tender. Then give the cake at least 1 hour to cool before the powdered sugar goes on. With prep, baking, and cooling, plan on about 2 hours and 20 minutes before serving.
More Apple Recipes To Try
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9-inch springform pan
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Mandoline or sharp knife
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Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and set aside.
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In a large bowl, mix the blended cottage cheese, eggs, vanilla, flour, baking powder, cinnamon, and salt until combined.
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Add the sliced apples and toss to coat. Layer the coated apple slices in the prepared pan, then transfer any batter remaining in the bowl to the pan.
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Bake for 50-60 minutes, until golden brown and the apples are fork-tender. Remove from the oven and let cool for at least 1 hour.
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Sift the powdered sugar over the cake before serving.
- Granny Smith apples were used for this recipe. Another tart apple works, too.
- A mandoline was used to slice the apples ⅛ inch thick. Use the hand guard and follow the tool’s safety instructions.
- If you do not have a springform pan, line a 9-inch round cake pan with parchment paper to help lift the cake out before serving.
- The batter intentionally has no added sweetener; the powdered sugar goes on top after cooling.
Calories: 130 kcal, Carbohydrates: 22 g, Protein: 5 g, Fat: 3 g, Fiber: 3 g, Sugar: 12 g
Nutrition information is automatically calculated, so should only be used as an approximation.
