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Apple Cake for Passover

Total Time

Prep: 15 min. Bake: 40 min. + cooling


20 servings

Adding a dollop of whipped cream is a sweet addition to this passover cake! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Apple Cake for Passover Recipe photo by Taste of Home


  • 2-1/4 cups matzo cake meal, divided
  • 4 large apples, peeled and sliced
  • 2-1/4 cups sugar, divided
  • 2 teaspoons ground cinnamon
  • 6 eggs
  • 1 cup vegetable oil
  • 1/4 cup water
  • 1 tablespoon potato starch
  • Whipped cream, optional


  1. Preheat oven to 350°. Dust a greased 13x9-in. baking dish 1/4 cup matzo meal; set aside.
  2. In a large bowl, combine apples, 1/4 cup sugar and cinnamon; set aside. In another large bowl, beat eggs until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Beat in oil and water. Combine potato starch and remaining matzo meal; add to egg mixture and mix well.
  3. Pour half of batter into prepared pan. Top with apples and remaining batter. Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, top with whipped cream.
Editor's Note
This recipe was tested with Manischewitz cake meal. Look for it in the baking aisle or kosher foods section.

Nutrition Facts

1 slice: 294 calories, 12g fat (2g saturated fat), 56mg cholesterol, 22mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein.

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