Passover Apple Cake
User Reviews
4.7
Passover Apple Cake
Description
The Passover Apple Cake is constructed by whipping eggs and sugar into a thick, foamy mixture and then folding in vegetable oil and matzo cake meal. The batter's density supports layers of peeled, sliced apples arranged within the cake pan along with optional raisins scattered for bursts of sweetness and texture. A cinnamon-sugar-nut topping is sprinkled over layers for flavor and crunch.
Baking this cake yields a tender yet dense texture that holds the apple slices in place, with warming spices that highlight the tartness of the fruit. The walnuts or pecans on top add a crunchy contrast to the soft cake and apples.
This cake fits well as a dessert during Passover, complying with dietary restrictions by substituting regular flour with matzo cake meal and using flavorful apples and spices to create richness without traditional leavening agents.
Ingredients
For the topping
- 1/2 cup walnuts coarsely chopped, or pecans
- 1/2 to 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon or a combination of ground cinnamon, nutmeg, mace, and ginger
For the cake
- 3 large egg
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil or mild olive oil
- 3/4 cup matzo cake meal
- 5 cups (24 to 34 oz) apple 3 to 5 apples, peeled, halved, cut into 1/4-inch-thick slices; preferably Golden Delicious or Crispin (Mutzu
- 1/3 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Position an oven rack in the center of the oven and lightly oil an 8-inch square glass baking dish.
- In a small bowl, mix together the walnuts, sugar, and cinnamon.
- In a large bowl with a stand mixer or handheld mixer on medium speed, beat the eggs until well combined. Beat in the sugar, about 2 tablespoons at a time, mixing until the mixture is thick and foamy. Beat in the oil, adding it in a steady stream. Scrape down the bowl with a rubber spatula. With the spatula, stir in the matzo cake meal, blending well. The mixture will be VERY thick.
- Spread half the cake mixture in the prepared baking dish. Sprinkle about half the topping mixture evenly over the batter. Arrange half the apples on the batter, making layers if you need. Sprinkle with the raisins. Scrape the remaining batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on the batter and sprinkle evenly with the remaining topping mixture.
- Bake for 1 hour and 15 minutes, or until the sides of the cake pull away very slightly from the baking dish and the topping has begun to caramelize. (A cake tester is not reliable. It will not come out clean due to the moist richness of this cake.)
- Let the cake cool in the baking dish for several hours until room temperature before cutting it into serving portions. This cake is yet another Yiddish food that improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9to 12 servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 332kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 25mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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