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4.7 from 276 votes

Passover Apple Cake

Passover apple cake. A classic from the astoundingly awesome cookbook author, Arthur Schwartz. Kosher for Passover yet still tastes like any traditional apple cake. Talk about a godsend.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 40 mins
Servings: 9 to 12 servings
Calories: 332 kcal
Course: Dessert
Cuisine: Israeli

Ingredients

For the topping
  • 1/2 cup coarsely chopped walnuts 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 eggs
  • 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) apples, peeled, halved, and cut into 1/4-inch-thick (6-mm) slices, preferably Golden Delicious or Crispin (Mutzu) (3 to 5 apples)
  • 1/3 cup raisins (optional)

Instructions

    Cup of Yum
  1. 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.
  2. In a small bowl, mix together the walnuts, sugar, and cinnamon.
  3. 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.
  4. 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.
  5. 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.)
  6. 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

Serving 1portion Calories 332kcal (17%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Monounsaturated Fat 7g Trans Fat 1g Cholesterol 62mg (21%) Sodium 25mg (1%) Fiber 3g (12%) Sugar 36g (72%)

Nutrition Facts

Serving: 9to 12 servings

Amount Per Serving

Calories 332

% 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.