Passover Apple Cake – A Moist, Cinnamon-Spiced Apple
Passover Apple Cake is a moist and flavorful dessert made especially for the Jewish Passover holiday. Instead of regular flour, the cake uses matzo cake meal or potato starch to remain kosher for Passover. Layers of fresh apples mixed with cinnamon and sugar give the cake its signature sweetness and aroma. The batter is light yet rich, often made with eggs and oil to keep the cake soft and tender. As the cake bakes, the apples become tender and slightly caramelized, creating a delicious contrast of textures. This comforting dessert is perfect for holiday gatherings and family celebrations.
Ingredients
For the Cake
- 4 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¾ cup potato starch or matzo cake meal
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
For the Apple Filling
- 3 medium apples, peeled and thinly sliced
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan or baking dish.
- In a bowl, toss sliced apples with sugar and cinnamon. Set aside.
- In a large bowl, beat eggs and sugar until light and fluffy. Add vegetable oil and vanilla extract and mix well.
- Stir in potato starch, matzo meal, cinnamon, and salt until a smooth batter forms.
- Pour half of the batter into the prepared pan. Add a layer of the apple mixture, then cover with the remaining batter.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 30 minutes.
- Dust with powdered sugar and slice before serving.
Notes
- Choose firm apples like Granny Smith or Honeycrisp.
- Thinly sliced apples bake more evenly.
- Potato starch keeps the cake light and soft.
- Adding nuts gives extra texture.
- Cinnamon enhances the natural apple flavor.
- The cake may become even more moist the next day.
- Let the cake cool before slicing to prevent crumbling.
- Store leftovers in an airtight container.