And the countdown is on! I’ll be posting Passover recipes all week and I’ve decided to start with this one. Probably because I have a huge sweet tooth!

This cake is so scrumptious, trust me, you won’t believe that it’s a Passover dessert and I’m sure that it will make the ‘cut’ for your menu list for next year:) My inspiration for this recipe came from a Martha Stewart recipe that I tweaked.

All 3 of my kids have such different tastes and likes in food, but they all love this cake! As a special note to my mom – don’t worry – they still love your cake too!

Do you make an apple cake for the holidays? I’d love to know, so please share your ideas and comments below!!

Passover Apple Cake

Ingredients:

  • 3/4 cups brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 6 large eggs
  • 1 1/2 cups sugar
  • 2/3 cups vegetable oil
  • 1 1/2 cups cake meal
  • 8 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
  • 1/3 cup raisins (optional)

 

Directions:

Preheat the oven to 350° F and set the rack in the center of your oven. Lightly spray an 11×13 glass baking dish with a non stick cooking spray or grease with a little oil, and set aside. Please note, you can use a 9×13 glass baking dish as well, the cake will be a little higher.

Mix the brown sugar and cinnamon in a small bowl and set aside. Using a hand mixer, beat the eggs on medium speed until well combined. Beat in the white sugar, a few tablespoons at a time, until the mixture is thick and foamy. With the mixer running, slowly pour in the oil. Scrape down the sides of the bowl as necessary. Stir in the cake meal.

Pour half of the batter into the prepared cake pan. Place 1/2 of the apples on top of the batter and sprinkle with half of the sugar/cinnamon mixture. Top with the raisins. Pour the remaining batter on top and using a spatula, spread it over the apples. Place the remaining apples on top of the batter and then sprinkle with the remaining sugar/ cinnamon mixture.

Bake on the middle rack for about 1 hour, just until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize. Remove the cake from the oven and let cool, before cutting.

Refrigerate any leftovers.

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