Moist Passover Apple Cake

 

Moist Passover Apple Cake

Servings 9 to 12 servings

This Passover apple cake recipe from Mrs. Cohen is pure magic! What you can't finish today transforms overnight into a gooey, caramel-like delight. Who knew not devouring an entire cake could be this exciting? This enchanting treat keeps me baking it year-round, not just for Passover. A true culinary blessing!

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

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 (3 to 5 apples)

1/3 cup of raisins, 

Instructions 

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.

In a small bowl, mix together the walnuts, sugar, and cinnamon.

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.

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.

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.)

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.

 Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

 

Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of Frugality