Passover Apple Cake

In my family, Passover has always meant gathering around the table each spring for a celebratory meal. I love passing around the symbolic foods and building that perfect bite of sweet charoset with a scoop of fiery horseradish at our annual Seder. Since traditional flour and leavening are off limits during this holiday, baking a sweet ending for the feast can be a challenge. This Passover apple cake recipe proves that Passover desserts can be simple and delicious.

Made with matzo cake meal, eggs and vegetable oil, it bakes up light and tender on the inside with a crisp, golden exterior—no sad, dry cake here! A layer of juicy cinnamon-spiced apples adds a sweet, cozy flavor that feels right at home on the holiday table. It’s the kind of simple, make-ahead dessert that feels right after a big meal, especially with a dollop of fluffy whipped cream on top.

Ingredients for Passover Apple Cake

• Matzo cake meal: Matzo meal, which is finely ground matzo, acts as the flour and absorbs moisture to help the cake hold together. You can find matzo cake meal, which is finer than regular matzo meal, in the kosher section of your grocery store. Or, make your own by grinding whole sheets of matzo in a food processor.
• Apples: The star of this dessert! Choose a firm baking variety, like Granny Smith or Honeycrisp, that won’t turn mushy in the oven. Peel the apples for a smoother texture, or leave the skin on for a more rustic feel.
• Sugar: Granulated sugar sweetens both the batter and the apples. Tossing the apple slices with a little sugar before adding them to the cake draws out their natural juices so they’re more flavorful and tender.
• Cinnamon: This warm, cozy spice pairs perfectly with the apples, enhancing their natural sweetness.
• Eggs: Passover desserts rely on eggs for structure and lift, since traditional flour and leavening agents aren’t allowed. This recipe calls for six large eggs to help the cake rise and create a soft, light crumb.
• Oil: Any neutral oil, such as vegetable or canola, works well to keep the cake moist and tender. Using oil instead of butter keeps the cake dairy-free and kosher, so it can be served after a meat meal and easily fit into a Passover Seder menu.
• Potato starch: This is a fine, gluten-free starch often used in Passover baking. Matzo meal alone can make baked goods dense or crumbly, but combining it with potato starch helps create a more delicate crumb in cakes and other desserts.
• For serving: A slice of this apple cake is even better topped with a dollop of fluffy whipped cream for a light, creamy contrast.

Directions

Step 1: Prep the pan and apples

Preheat the oven to 350°F. Grease a 13×9-inch baking dish, then sprinkle it with 1/4 cup matzo meal, tilting the pan to evenly coat the bottom and help prevent sticking.

In a large bowl, toss the peeled and sliced apples with 1/4 cup sugar and the cinnamon. Set aside while you make the batter.

Step 2: Mix the wet ingredients

In another large bowl, beat the eggs with a hand-held mixer until slightly thickened. Gradually add the remaining 2 cups of sugar, beating until the mixture is thick and pale yellow. Beat in the vegetable oil and 1/4 cup water until combined.

Editor’s Tip: Don’t rush this step! Beating the eggs and sugar long enough incorporates air, which helps the cake rise without traditional leavening.

Step 3: Add the dry ingredients

In a separate bowl, whisk together the potato starch and the remaining 2 cups matzo meal. Add the dry ingredients to the egg mixture, stirring until evenly combined.

Step 4: Layer apples and batter

Pour half the batter into the prepared pan, spreading it evenly. Spoon the apple mixture evenly over the batter. Top the apples with the remaining batter.

Editor’s Tip: Use an offset spatula or the back of a spoon lightly greased with oil to help spread the batter.

Step 5: Bake and cool

Bake the apple cake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool completely on a wire rack before slicing. Serve as is, or top with whipped cream if desired.

Passover Apple Cake Variations

• Toss in some dried fruit: Scatter 1 cup of raisins or dried cranberries over the apple layer to add a sweet-tart contrast and chewy texture.
• Make it nutty: Fold a handful of slivered almonds or chopped walnuts into the batter, or sprinkle them on top before baking for crunch. Just make sure the nuts you choose are kosher for Passover, as not all are.
• Change up the spices: Toss the apples with a pinch of ground nutmeg, allspice or cardamom, along with the cinnamon, for a warm, aromatic twist.

How to Store Passover Apple Cake

Keep the cooled Passover apple cake tightly covered at room temperature until ready to serve. Once sliced, store pieces in an airtight container at room temperature for up to three days or in the refrigerator for up to five days.

Can you freeze Passover apple cake?

Yes! You can freeze the whole cake or individual slices for up to two months. After the cake has completely cooled, wrap it tightly in storage wrap, then a layer of foil. Thaw overnight in the refrigerator before serving.

Passover Apple Cake Tips

Can you make your own matzo cake meal for Passover apple cake?

Yes! If you can’t find matzo cake meal in stores, it’s easy to make at home. Break plain, unsalted matzo into smaller pieces and pulse in a food processor until it reaches a fine, sandy texture.

You can do the same with regular matzo meal, which is a bit coarser than cake meal—just pulse it into a finer consistency. Plan to use 1 cup plus 2 tablespoons of matzo meal for every cup of matzo cake meal called for in the recipe. Any leftover homemade matzo cake meal can be stored in an airtight container at room temperature for a few weeks.

What kind of apples are best for Passover apple cake?

Firm, slightly tart apples work best in this apple cake for Passover because they hold their shape in the oven without turning mushy. Tart Granny Smith or sweet-tart Honeycrisp or Fuji are great choices, but feel free to experiment. Any variety that works well for apple pie will be delicious in this cake.

Do I need to peel the apples?

To peel or not to peel—it’s up to you! Peeling the apples creates a more tender fruit layer in the cake. If you like a more rustic feel with a bit more chew, feel free to leave the skins on.

Can I make Passover apple cake gluten-free?

Yes! To make this apple Passover cake a gluten-free dessert, use a gluten-free matzo cake meal or make your own by pulsing a box of gluten-free matzo in a food processor. The remaining ingredients in this cake are naturally gluten-free, so no other changes are needed.