I’ve been making this cake for a long time. My guests first reaction was “It is good enough to make during the year.” I never do make it during the year, though. Some things need to be saved for Passover. Then my guests, who are almost all the same from year to year, started asking me weeks in advance of Pesach whether I’d be making the apple cake for the Seder. I took the hint, and now I make it every year.
This year I made some refinements to the recipe that turned out especially well, and another guest begged me for the recipe, so she could bake it for her fiance. Well. Here it is. The cake has a batter that goes under and around the apples and a streusel topping that goes over the apples. It gets its lightness from beaten eggs, so don’t rush the mixing process, and use a stand mixer for best results. The original recipe is from “The Complete Passover Cookbook” by Frances R. AvRutick, Jonathan David publishers, copyright 1981.

Cake:
3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup cake meal
Zest of one Meyer lemon-if you don’t have a Meyer lemon, skip the zest
5 apples, peeled, cored and sliced–Granny Smith is best, tossed with lemon juice to keep from browning.

Topping-here is an approximate recipe. I sort of worked by feel, rubbing the margarine, brown sugar, and matza meal together by hand. The topping should have the texture of coarse corn meal. If it is too dry, well, add a bit of margarine.

Rub together in small bowl, then set aside:
1/4 cup (1/2 stick) margarine
1/2 cup matza meal
1/2 cup brown sugar

In a medium-size mixing bowl,beat the eggs with the sugar and oil until the mixture is light. Add the cake meal and mix well. I use a stand mixer.
Pour half the mixture into a lightly greased 8 or 9-inch square baking pan. Distribute half of the apples over the batter. Pour the remaining batter over the apples and cover with the remaining apples. Combine the topping ingredients in a small bowl; sprinkle over the apples. Bake in a preheated 350 degree oven for approximately 1 1/2 hours. Serves 8 or 9.

Double the recipe and you will have a 9×13 inch cake. I always do. The cake freezes well, and is lovely reheated and served warm.