Apple Cake - Deep Dish Passover

By mariannefeldman

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com



This low-slung apple cake is tasty, moist and tinged with a bit of cinnamon. Great with only apples or throw in some cranberries or sour cherries. A cinch to make.



Serves 8-10
This is a Marcy Goldman/BetterBaking.com original recipe

Ingredients

• Apple Layer
• 1 teaspoon cinnamon
• 1/4 cup sugar
• 5 large apples, such as Golden Delicious, sliced thin
• 1/2 cup canned sour cherries, very well drained and cut in half, optional
• Cake
• 3 eggs, separated
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 tablespoon Passover vanilla sugar
• 2 teaspoons lemon zest, finely minced
• 1/3 cup matzoh cake meal
• 1/3 matzoh meal
• 1/4 cup potato starch
• 1/2 cup oil
• Garnish
• 1/4 cup finely chopped walnuts, or toasted coconut or finely chopped matzoh
• 2-4 tablespoons sugar
• 2 teaspoons cinnamon

Details

Adapted from betterbaking.com

Preparation

Step 1

Prepare apples by slicing thin. Toss with sugar and cinnamon. Set aside.

Preheat oven to 350 Degrees F. Lightly grease a 9 inch springform pan.

Combine egg yolks, sugar, vanilla sugar, lemon zest, matzoh cake meal, matzoh meal, and oil and blend until smooth. In a separate bowl, whip the egg whites with salt until stiff and glossy. Loosen the batter with a couple of generous dollops of egg whites. Gently but firmly fold remaining egg whites into batter.

Spoon half of mixture into pan (a wet metal spatula works well). Arrange apples on top. Dot with cherries, and cover with spoonfuls of remaining batter. Batter is thick and sticky. It is not critical if batter is spread somewhat unevenly.

Combine topping ingredients together and sprinkle over top of cake. Bake 50-55 minutes, until cake tests done. Cool well.