Becka'S Passover Apple Cake – a delicious recipe with apples, cinnamon, sugar, eggs, vegetable oil, matzo cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Grease a 13- x 9-inch baking dish, and dust with matzo cake meal. Toss apple with cinnamon and 4 tablespoons sugar in a medium bowl. Set aside.
2
Beat eggs in a large bowl at medium-high speed with an electric mixer. Add remaining 2 cups sugar, and beat 10 minutes or until pale and very thick. Stir in oil and 1/4 cup water. Add 2 cups matzo cake meal and potato starch gradually, and beat to combine.
3
Pour half of batter into prepared dish. Top evenly with apple mixture, and add remaining batter, spreading gently and smoothing top. Bake at 350u00b0 for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Let cool in dish on wire rack. Serve warm or at room temperature.
1193
kcal
Calories
75
g
Fat
118
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large Rome apples, peeled and sliced, 2 teaspoons cinnamon, 2 cups plus 4 tablespoons sugar, divided, 6 large eggs, and more.
Yes, Becka'S Passover Apple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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