Passover Apple Cake

Anita Hoffman


This moist and delicious Passover cake improves with age. Keep the cake in its dish, covered with plastic, and the next day you will have a candy-like coating on the top of the cake.
Photo adapted from Leite's Culinaria.


★★★★★ 1 vote

20 Min
1 Hr 15 Min


  • 3
  • 3/4 c
  • 1/3 c
  • 3/4 c
    cake meal
  • 5
    medium apples, peeled, cored, and sliced, about 5 cups

  • 1/2 c
    chopped nuts
  • 3/4 c
  • 1 Tbsp

How to Make Passover Apple Cake


  1. Prepare topping: mix together the nuts, sugar and cinnamon in a small bowl; set aside.
  2. Prepare cake batter: In a bowl, beat the eggs until well mixed. Beat in the sugar, about 2 tbsp. at a time, beating until the mixture is thick. Beat in the oil, adding it in a steady stream.
    Stir in the cake meal with a spatula, blending well.
  3. Pour half the batter into a greased 8 inch square baking dish.
    Sprinkle about half the topping mixture over the batter.
    Top with half of the apples.
    Put the remaining half of batter over the apples.
    Put the remaining apples on top of the batter.
    Sprinkle evenly with the remaining topping mixture.
  4. Bake at 350 degrees for 1 hour and 15 minutes.
    Cool completely.

Printable Recipe Card

About Passover Apple Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Jewish

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