It was a very busy weekend, and, inspired by the fall weather, I decided to use maple flavor and apples. Of course many were the jokes about the invisible apple maple cake, including the absence of calories for such a flimsy dessert. Fortunately, or unfortunately, the cake was all but invisible. From Bake from Scratch magazine, a French inspired recipe, here in my gluten-free version. It’s packed with layers upon layers of thinly sliced apples, baked in a creamy, maple scented custard base.