I posted this apple cake recipe YEARS ago, on Blogspot, on my blog called “Melon Memories,”  which still exists, even though it is empty because blogs are hard to kill. Last Pesach, I gave the recipe to one of my guests to make.  And they improved it!  So this new, improved, recipe, is thanks to my neighbor and good friend, Melissa Baten Caswell. My improvement this year is arithmetical–I always post the recipe as I saw it first, in a cookbook, which makes enough cake for 8 people, then say at the end “double it and bake in a 9×13 pan–I always do.” This year, I do the math and post a double recipe, for a 9″x 13″ pan. 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. Grease and dust a 9×13 pan, and preheat oven to 350 degrees. 1. Topping: Rub 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 add a bit of margarine. Make in a small bowl, then set aside: 1 stick margarine 1  cup matza meal 1 cup brown sugar 2. Filling: Zest and juice of two Meyer lemons-if you don’t have a Meyer lemon, skip the zest, just use the juice from one regular lemon. 10 Granny Smith apples, peeled, cored and sliced (I use the slicing disk on a food processor), tossed with the lemon juice to keep from browning. 3. Cake: 6 eggs 1 TB kosher for Passover vanilla extract 2 tsp almond extract 1 1/2 cups brown sugar 2/3 cup oil 1 1/2 cups cake meal   Assembly: 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 greased and coated with cake meal 9x 13″ inch baking pan. Distribute half of the apples over the batter. Pour the remaining batter over the apples and cover with the remaining apples.  Sprinkle topping over the apples. Bake in a preheated 350 degree oven for approximately 1 1/2 hours. Serves 16 to 20. The cake freezes well, and is lovely reheated and served warm.