Passover Apple Cake with Streusel and Caramel Sauce begins with a simple matzo meal crust. The crust is then topped with a fresh apple slices and then spread with more of the crust batter, sprinkled with matzo streusel and finished with a simply insane caramel sauce that can be made with or without dairy.
There are a zillion types of apple cake.
There are apple cakes made like bundt cakes and apple cakes like pound cakes. And French apple cake and German apple cake and apple cheese cakes and apple honey cakes and so on and so on.
This my friends, is a Passover apple cake. Now some of you might ask why bake a Passover apple cake in the fall, when Passover is in the spring?
Well, to that I would respond that a good cake knows no season and so I present to you my best apple cake for Passover recipe that has received accolades over the years; whether served in the spring or the fall.
I Love This Apple Cake Recipe
This is an easy apple cake recipe that is so simple to make one might call it a crime, but we won't tell.
This is a cake whose batter is moist and luscious. This is a cake where the apples almost become the batter as they leak into the dough surrounding them.
This is a cake where the streusel is somewhat crunchy, somewhat crumbly, but more than good.
This is a cake that demanded a hint of caramel sauce to add to its simple decadence.
This is a cake that's almost a pudding; but it's not. This is a cake that has one going back for seconds or heaven forbid licking the knife that sliced it.
And yes, this is a cake my mother made, but somehow never made it for us. How could she?
Table of contents
How To Make Apple Cake For Passover
Just 4 or 5 steps to make this simple Passover apple cake.
The caramel sauce is not required, but how could you?
- Begin by slicing the apples. I like Granny Smith and Honey Crisp but Pink Lady and Golden Delicious are also good. Let the apples soak in cinnamon, sugar and lemon juice while you mix up the crust.
- Make the crust with matzo meal, oil, eggs, and sugar. Stir in 2 teaspoons of potato starch and a pinch of salt.
- Spread half of the crust mixture on the bottom of a large springform pan. Top with the apple mixture. Now spread the other haalf of the matzo batter on top.
- Make the streusel by combining nuts or matzo meal with oil, butter or margarine and some cinnamon and sugar. Squeeze into clumps and top the apple cake with it. However the streusel is also optional!
- If you are making the caramel sauce do this while the cake is baking. Just brown sugar, milk and butter simmered on the stove creates an easy and decadent caramel sauce. Add a dash of vanilla for extra flavor. Not using dairy? Use coconut milk also in place of the milk and coconut oil in place of the butter.
Adding the caramel sauce was inspiration, because everything goes better with caramel sauce, does it not?
You won't be disappointed and will love the compliments. I know I sure did!
Jewish Apple Cake
Jewish Apple cake has always been one of my favorite desserts.
This is not that cake because it is made with matzo meal, though it is easily served in the fall for Rosh Hashanah.
Made with a simple eggs, oil and matzo meal crust, the crust almost disappears into the apple filling leaving this a very moist apple cake.
This apple cake for Passover disappears fast!
Make this apple cake and they will ask you to make it again in the Fall. Or vice versa.
Whatever you do be sure to keep the caramel sauce recipe around for every season of the year. Whether over ice cream or cake, it's a winner on its own.
Enjoy! Mom would be disappointed if you didn't!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Passover Apple Cake with Streusel and Caramel Sauce
- Prep Time: 25 Minutes
- Cook Time: 75 Minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 - 16 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: Jewish American
Description
Passover Apple Cake with Streusel and Caramel Sauce begins with a simple matzo meal crust. It is then topped with a fresh cinnamon apples, spread with more of the crust batter, sprinkled with streusel and finished with a simply insane caramel sauce.
Ingredients
Cake:
6 eggs
1 c oil
2 t potato flour or starch
2 c sugar
2 c matzoh meal
Pinch of salt
Filling:
4 or more large, thinly sliced, peeled apples (I used Honey crisps or Granny's work well, too)
¾ c sugar or to taste
2 t cinnamon
Juice of 1 lemon
Streusel:
½ c chopped nuts or matzoh meal
2 t cinnamon
½ c sugar
2 - 4 T oil or butter (I used butter in this for a richer taste)
Caramel Sauce:
½ c brown sugar
½ stick butter or coconut oil
2 T milk or coconut milk
½ t vanilla
Instructions
Preheat oven to 350. Grease lightly a 12" spring form pan and line the outside with foil. Depending on how juicy your apples are, the juice may leak through the pan.
Soak apple slices in sugar, cinnamon and lemon juice.
Stir together ingredients for cake. Spread half in bottom of pan. Pour apples and juice over. Cover with remaining batter.
Mix ingredients together for topping. (I use my hands to make clumps of streusel, however you don't need to use butter or oil if you just want a crumb topping.)
Sprinkle topping on cake and bake for about 75 minutes. Let cool. Remove spring form and pour caramel over.
To make caramel:
Combine butter, brown sugar and milk in a small pot. Stir well to combine and let mixture come to a boil while stirring. Once it starts to boil, let it boil for 2 ½ minutes.
Remove from heat and add vanilla. Let cool to room temperature. Pour over top of cake. If you want it thicker stir in a few tablespoons of powdered sugar. This stays sauce like for about 4 hours. If left over night with the sauce on the cake, it will harden. Still tastes great, but it won't be warm and gooey.
Notes
Thanks Mom for this vintage recipe!
More Apple Recipes
Overnight Matzo Brei with Caramel Apples
Brigitte Moe says
Thank you for the recipe. Made this cake for Passover 2026. It was very well received.
I had a little freak-out moment when I got ready to bake because I had missed that this calls for a 12” instead of the customary 9”. I wish you offered quantities for a 9”. I baked the extra 1/3 of ingredients in a regular small pan, like a crumble. (Apparently a 12” has almost double the surface area to a 9”. Who knew?!)
The next time I make this I will cut the sugar in all the parts. I think that will deepen the apple flavor.
I also added some powdered cardamon to the cake mixture. It nicely rounds out the flavor.
Abbe says
Sounds like you are a great cook Brigitte. So glad you were able to adapt and that everyone loved the cake. Thanks for your suggestions!
Ruthann Young says
Is potato flour the same as potato starch ?
Abbe says
Hi Ruthann. Good question. They are two different things. When you soak shredded potatoes in water such as for latkes, you do this to release the starch which will make the latkes crispier. After they are drained there is a white mixture in the bowl. This is actually potato starch. While potato starch is a pure starch extracted from potatoes, potato flour is made by cooking, drying, and grinding whole, peeled potatoes to a fine, off-white powder. As a result, potato flour contains fiber, protein, and, most notably, a distinct potato flavor. Hope this helps!
technology capitalists says
Who would have thought struesel, caramel and pandas have so much in common! While riveted to the Chengdu story/photos, The apple cake kept tugging at me. It would be marvelous, if I could have some soon! 🙂
Love you.
Abbe Odenwalder says
Guess you'll have to check back at Passover Mr. TC!
ChgoJohn says
This post was a delight to read, Abbe, and I really enjoyed hearing of your trip. By any standard, you and your family shared a wonderful holiday. And the food has my mouth watering! So does your apple cake, by the way. Love a streusel, even more when a caramel sauce is included. Yum!
Lorraine @ Not Quite Nigella says
Wow a gorgeous apple cake and pictures of pandas in the one post! How fantastic-thank you 😀
Abbe Odenwalder says
Thanks Lorraine! Missin' that cake and those pandas about now!
Lavender and Lime (http://tandysinclair.com) says
We are barely at home for Pesach next year but I shall try and make this cake regardless! Your trip sounds so interesting. I am not a fan of green peppers so that one meal would not have worked out too well for me.
Abbe Odenwalder says
The green peppers are the spicy ones. Teeny, but watch those buggers. This cake was a winner!
Angie Schneider says
I am drooling over those Chengdu foods...miss them! Your apple cake looks irresistible with caramel drizzle and the streusel...my favourite part of a cake :-))
Abbe Odenwalder says
Chengdu food was awesome but all the food we had was pretty darn good. Shanghai comes next. Street food specials!
Anonymous says
What a cake and what a trip! Thanks for sharing some of your photos, truly an amazing time. Hope to see you soon and to hear more about it.- Holly
Abbe Odenwalder says
Thanks Holly! Me too!
mimi rippee says
I don't know if I'm brave enough to visit China, but these photos are great. The food, the family, the pandas, the Starbucks - you have a great eye for details! I saw Anthony Bourdain have his ears cleaned on one of his shows, too. So odd. I've also heard that your personal space is not respected either. That would bug me, but I don't love crowds in the first place so, for now, I'm staying away. Good for you, though. And great cake!
Abbe Odenwalder says
You are brave enough. Thanks! Personal space is respected. In a crowd though it is often difficult. Chinese are not touchy feely that I know of.
Liz Berg says
Thanks for letting us live vicariously through you on your trip to China---these photos are amazing!!! It may be as close as I ever get to a visit...sniff, sniff. But since apple cake is one of my favorite treats, a slice of your gorgeous, apple filled creation will help me drown my sorrows 😉
Abbe Odenwalder says
Thanks Liz! Just plan a trip and go!
Bobbi Marshall says
This is the kind of cake that certainly could pass as breakfast for me...well it does have fruit and eggs in it??!! so there you go..LOL You were able to take some amazing photos lots of cherished memories and everything was swimming in chilis... of course. After awhile you get used to people always staring at you..they are just curious thats all. Don't you just love the pandas so darn cute!
Abbe Odenwalder says
Great minds think alike Bobbi! You do get used to the stares-so true. But trust me, I am not used to having people stare at my feet. They aren't exactly my best feature!
Cheri Savory Spoon says
Hi Abbe, I am living vicariously through you with each post. Everything is so beautiful and sounds so exciting. Never heard or seen a red panda before, how amazing.
Love this apple cake and the caramel, perfection!!
Abbe Odenwalder says
Thanks Cheri! When you go to Oregon I do the same thing! It wasn't all beautiful though! We actually have a red panda at the Denver Zoo that just had a baby! Thank you!
Kitchen Riffs says
Editing pictures always takes a while, alas. Always kick myself for having taken so many when I'm editing! Anyway, love the pictures, and thoroughly enjoy hearing about your trip. Now, if you could just Fed-X a piece of this cake to me, life would be complete!
Abbe Odenwalder says
You would know John! Jus wanted to write it all down before I forget! Anytime you want to visit Denver I have some spare rooms!
SavoringTime in the Kitchen says
I can see why this cake should be made any time! With the caramel sauce and streusel top it must taste amazing. Loved all the photos from China and I had to smile when I saw the Haiyatt Hotel in the background 🙂 The gardens and pandas are wonderful!
Abbe Odenwalder says
Everyone loves this cake! Pretty funny, huh?
Karen Harris says
This looks mouthwatering. What a nice cake for anytime of year.
Abbe Odenwalder says
Thanks Karen! You are so right!
Chris Scheuer says
I would definitely find myself going back for seconds on this cake, it sounds amazing. Your trip looks spectacular, you saw and did so much. What a wonderful opportunity!
Abbe Odenwalder says
Thanks Chris! It was quite popular! Great trip indeed! Would be great to go every year like you do in London!