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This apple cake recipe transforms simple ingredients into a decadent dessert that fills your home with warmth and cinnamon-apple aromas. The layered cake combines a tender matzo meal base with juicy apple filling, topped with a crunchy streusel and drizzled with homemade caramel sauce for the ultimate comfort dessert.
I first made this cake for Passover years ago when I was tired of the same predictable desserts. Now my extended family requests it for nearly every holiday gathering, Jewish or otherwise, claiming it rivals any traditional apple cake they've tried.
Ingredients
- Eggs provide structure and binding for the matzo meal based cake
- Oil keeps the cake moist and tender without requiring leavening
- Matzo meal creates a unique texture while keeping the cake appropriate for Passover
- Fresh apples are the star the Honeycrisp or Granny Smith varieties offer the perfect balance of sweetness and tartness
- Cinnamon adds that classic warming spice that pairs perfectly with apples
- Lemon juice brightens the filling and prevents apple browning
- Butter in the streusel and caramel delivers rich flavor opt for high quality unsalted for best results
- Brown sugar creates that distinctive caramel flavor with molasses notes
Step-by-Step Instructions
- Prepare the Pan
- Generously grease a 12-inch springform pan making sure to coat the sides completely. Line the exterior with foil to catch any potential apple juice that might escape during baking. This preparation step saves cleanup headaches later.
- Prepare the Apple Filling
- Peel and slice apples thinly for even cooking approximately 1/8 inch thickness works best. Toss them in a bowl with sugar cinnamon and fresh lemon juice allowing them to macerate while you prepare the batter. This draws out juices and infuses the apples with flavor.
- Make the Cake Batter
- Beat eggs and oil together until well combined about 1 minute. Add sugar and continue mixing until slightly thickened. Gently fold in matzo meal salt and potato flour until just combined avoid overmixing which can make the cake dense.
- Layer the Cake
- Spread half the batter evenly across the bottom of your prepared pan. Arrange the macerated apples over the batter including all the accumulated juices. This creates a distinct apple layer in the middle of your cake. Cover with remaining batter spreading gently to the edges.
- Add Streusel Topping
- Mix streusel ingredients together using your fingertips to create small clumps of varying sizes. This texture contrast is what makes the topping special. Sprinkle generously over the entire cake surface.
- Bake to Perfection
- Place in preheated oven and bake for 75 minutes or until a toothpick inserted comes out clean. The top should be golden brown and slightly firm to touch. Allow to cool in the pan for 15 minutes before removing the springform ring.
- Create Caramel Sauce
- Combine butter brown sugar and milk in a small saucepan over medium heat. Bring to a boil while stirring constantly to prevent burning. Boil for exactly 2 and a half minutes then remove from heat and stir in vanilla. The timing is crucial for proper thickness.
- Finish and Serve
- Once cake has cooled drizzle with warm caramel sauce allowing it to cascade down the sides. For presentation slice with a sharp knife dipped in hot water between cuts.
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This recipe reminds me of my grandmother's kitchen where the smell of baking apples and cinnamon was a signal that family was gathering. Her hands would expertly peel apples in one continuous spiral, a skill I've never mastered but still attempt every time I make this cake in her honor.
Matzo Meal Magic
While traditionally associated with Passover, matzo meal creates a unique texture that works beautifully year-round. It absorbs the apple juices during baking without becoming soggy, maintaining a distinct layer between cake and fruit. For nonPassover occasions, you can substitute graham cracker crumbs for a similar effect with a slightly sweeter profile.
Apple Selection Guide
The variety of apple dramatically impacts your final result. Honeycrisp offers perfect sweetness with moderate juice, while Granny Smith provides tartness that balances the sweet caramel. For maximum flavor consider mixing two varieties. Avoid Red Delicious which tends to become mealy when baked. The firmer the apple, the more distinct pieces you'll have in the final cake.
Make It Your Own
This versatile recipe welcomes thoughtful modifications. Add 1/2 cup raisins soaked in apple juice for extra sweetness. Introduce warmth with 1/4 teaspoon of cardamom or nutmeg alongside the cinnamon. For a grown-up version, replace lemon juice with 2 tablespoons of bourbon or rum. You can even transform it into individual portions using a muffin tin with adjusted baking time of about 25 minutes.
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Common Questions Answered
- → Can I use different types of apples for this cake?
Yes! While the original calls for Honeycrisp or Granny Smith apples, you can use any firm baking apple that holds its shape when cooked. Pink Lady, Braeburn, or Jonagold would all work well. Avoid softer varieties like McIntosh that might break down too much during baking.
- → What can I substitute for matzo meal if I don't have it?
If you don't have matzo meal, you can substitute with graham cracker crumbs, plain breadcrumbs, or even finely crushed vanilla wafers. The texture will be slightly different, but still delicious. For a gluten-free option, try almond flour or gluten-free breadcrumbs.
- → How do I prevent the caramel sauce from hardening?
The caramel sauce naturally stays soft for about 4 hours before beginning to harden. If you want to maintain the gooey texture longer, you can either apply the sauce just before serving or gently reheat portions of the cake. Adding an extra tablespoon of milk to the caramel recipe can also help it stay softer longer.
- → Can this cake be made in advance?
Absolutely! You can bake the cake 1-2 days ahead and store it covered at room temperature. For the best presentation, add the caramel sauce within 4 hours of serving if you want it to remain soft and gooey. Alternatively, you can make the caramel sauce separately and warm it just before serving.
- → Why do I need to line the springform pan with foil?
Lining the outside of the springform pan with foil prevents apple juices from leaking through the bottom seam during baking. Apples release a lot of moisture as they cook, and the foil creates a protective barrier that keeps your oven clean and ensures all those flavorful juices stay in the cake.
- → Can I freeze this apple cake?
Yes, you can freeze the cake without the caramel sauce for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before serving. Make and add the caramel sauce fresh after thawing for the best texture and flavor.