Passover Apple Cake
This recipe is 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. The batter 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 with cake meal a 9×13 pan, and preheat oven to 350 degrees.
- Topping: : 1 stick margarine 1 cup matza meal 1 cup brown sugar .
Rub the margarine, brown sugar, and matza meal together by hand in small mixing bowl. The topping should have the texture of coarse corn meal. If it is too dry add a bit of margarine
- 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 snack size or 8 large Granny Smith apples, peeled, cored and sliced (I use the 2mm slicing disk on a food processor using hard pressure on the apples), tossed with the lemon juice and zest to keep from browning.
- Cake: 6 eggs
1 1/2 cups sugar
2/3 cup oil
1 1/2 cups cake meal
In a stand mixer, beat the eggs with the sugar and oil until the mixture is light. This takes about 5 minutes. Add the cake meal and mix well. Pour half the mixture into the 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.
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