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This apple cake recipe transforms ordinary ingredients into a decadent dessert that makes any gathering feel special. The combination of tender apples, cinnamon-scented streusel, and homemade caramel sauce creates layers of flavor that will have everyone asking for the recipe.
I first made this apple cake for Rosh Hashanah several years ago when I needed a dairy-free option. Since then, it has become my go-to dessert whenever I want to impress guests without spending hours in the kitchen.
Ingredients
- Eggs: Backbone of the cake structure providing richness and lift
- Oil: Creates moisture that keeps the cake tender for days
- Matzoh meal: Gives this cake its unique texture and makes it perfect for Passover
- Fresh apples: Honeycrisp or Granny Smith offer the perfect balance of sweetness and tartness
- Cinnamon: Essential for that classic warm apple flavor
- Lemon juice: Brightens the apple filling and prevents browning
- Brown sugar: Creates a richer caramel sauce than regular sugar would
- Butter: Adds an irresistible richness to the streusel and caramel, for non-dairy gatherings use margarine
Step-by-Step Instructions
- Prepare the pan:
- Generously grease a 12-inch springform pan making sure to coat the sides completely. Wrap the outside with foil to catch any potential apple juices that might leak during baking. This step saves major oven cleanup later.
- Prepare the apple filling:
- Peel and slice apples as thinly as possible about 1/8 inch thick. Toss them immediately with sugar, cinnamon, and fresh lemon juice. Let them sit for at least 10 minutes while you prepare the batter. This macerating process draws out juices and infuses the apples with flavor.
- Make the cake batter:
- Whisk eggs and oil together until well combined. Add sugar and continue whisking until slightly thickened. Fold in matzoh meal, salt, and potato flour using gentle strokes to maintain airiness. The batter will be thicker than traditional cake batter.
- Layer the components:
- Spread half the batter across the bottom of the prepared pan. It will seem thin but spreads during baking. Arrange the macerated apples over the batter, including their juices. Top with remaining batter, spreading it as evenly as possible.
- Add streusel topping:
- Combine streusel ingredients until crumbly. For the best texture, use your fingers to create various sized clumps. Sprinkle generously over the top of the cake covering the surface completely.
- Bake to perfection:
- Place in preheated oven for about 75 minutes until deeply golden and a toothpick inserted comes out clean. The cake will rise considerably and then settle as it cools.
- Prepare caramel sauce:
- While the cake cools, create the caramel sauce by combining butter, brown sugar, and milk in a small saucepan. Bring to a boil, stirring constantly, then boil for exactly 2 and a half minutes. Remove from heat, add vanilla, and allow to cool slightly before pouring over the cooled cake.
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My grandmother used to say the secret to this cake is in the apple selection. She insisted on using at least two different varieties of apples for the most complex flavor. When I make this now, I always think of her in the kitchen, carefully layering those apple slices in perfect concentric circles.
Making Ahead and Storage
This apple cake actually improves with time as the flavors meld together. You can make it up to two days in advance and store at room temperature covered loosely with foil. For longer storage, refrigerate for up to a week. The caramel sauce can be made separately and stored in the refrigerator for up to two weeks. Simply reheat gently before serving for that warm gooey effect.
Perfect Substitutions
If making this outside of Passover, regular all-purpose flour can replace the matzoh meal for a slightly different texture. Coconut oil works beautifully as a substitute for regular oil, giving a subtle tropical note. For those avoiding eggs, applesauce can replace some of the eggs, though the cake will be denser. During apple season, experiment with different varieties like Pink Lady, Jonagold, or Braeburn, each bringing their unique flavor profile.
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Serving Suggestions
While this cake stands magnificently on its own, consider serving it slightly warm with a scoop of vanilla ice cream or lightly sweetened whipped cream. For a dramatic presentation, drizzle individual slices with warm caramel sauce at the table. Cut smaller slices and arrange on a platter with fresh berries for a buffet setting. This cake pairs beautifully with coffee, tea, or even a glass of dessert wine for special occasions.
Cultural Significance
This apple cake has roots in Jewish cuisine, particularly during holidays when traditional ingredients like matzoh meal are featured. The combination of apples and honey symbolizes wishes for a sweet new year during Rosh Hashanah. This adaptation with its luxurious caramel sauce represents the blending of old world traditions with modern American tastes, creating a dessert that bridges generations.
Frequently Asked Questions
- → How can I prevent the apples from making the cake soggy?
Toss the apple slices in lemon juice and sugar before layering them. This reduces excess moisture and brightens the flavor.
- → Can I use a different flour instead of matzo meal?
Yes, you can substitute with all-purpose flour for a similar texture, though the flavor might vary slightly.
- → What type of apples work best?
Honeycrisp or Granny Smith apples are ideal due to their balance of sweetness and tartness, but any firm variety works.
- → How do I make the caramel sauce thicker?
To thicken, stir in powdered sugar after the sauce cools, or cook it slightly longer during preparation.
- → Can I prepare this cake in advance?
Yes, you can bake the cake and prepare the caramel ahead of time. Add the caramel before serving for best results.
- → Can I omit the streusel topping?
The streusel adds a crumbly texture, but you can skip it or replace it with a simple sugar and cinnamon sprinkle.