Invisible apple cake is so named because, as it bakes, the thin apple slices seem to disappear into the custard-like batter, creating a delicately sweet cake that aspires to replace apple pie on the Thanksgiving dessert table. It is sweet without being overly sweet, has a luxurious mouthfeel, and is a beautiful show-stopper. Top with ice cream, whipped cream, or caramel sauce—or just dust with a fine layer of powdered sugar.
MAKES 1 (4- BY 9-INCH) LOAF
2 tablespoons melted butter
⅔ cup granulated cane sugar
½ teaspoon sea salt
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ cup milk
8 medium apples (Honeycrisp, Gala, or Cosmic)
2 tablespoons fresh lemon juice
2 tablespoons apricot or raspberry preserves
Optional: Powdered sugar (for dusting)
Preheat oven to 375°F. Line the bottom and long sides of a 4- by 9-inch loaf pan with parchment paper, then spray the short sides with nonstick cooking spray.
Whisk together the melted butter, sugar, and salt. Add in the eggs and vanilla. Mix in the flour and baking powder then add milk and whisk until smooth. Set aside.
Peel and core the apples. Use a mandoline to slice into very thin slices (less than ⅛ inch thick) and toss with lemon juice. It is possible to use a sharp knife to cut the apples, but remember that they must be very thin slices so that when they cook, they “disappear” into the cake.
Fold the apple slices into the batter until they are coated with the mixture. Reserve 10–12 of the best coated slices for decorating the top of the cake. For a crisp edge on the cake, begin filling the pan by lining the sides with layers of coated apple slices, arranging so that the straight side of the slice is against the side of the pan. Fill in the middle with the rest of the pieces and use the reserved apple pieces to decorate the top—create an apple “flower,” “fish scales,” or whatever design you’d like to see on your cake.
Tap the pan on the counter a few times to release air bubbles then bake for 60–70 minutes, until a toothpick does not feel like it’s piercing raw apple and comes out clean. Brush the top of the cake with warmed preserves and then let cool completely in the pan before removing to slice and serve. Optionally: Dust with powdered sugar for serving.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
