clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Jewish Apple Cake with Streusel and Caramel Sauce

Apple Cake with Streusel and Caramel Sauce and Pandas!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • 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


Apple Cake with Streusel and Caramel Sauce begins with a simple matzo meal crust. It is then topped with almost a fresh apple pie filling, spread with more of the crust batter, sprinkled with streusel and finished with a simply insane caramel sauce.



6 eggs
1 c oil
2 t potato flour
2 c sugar
2 c matzoh meal
Pinch of salt
4 or more large, thinly sliced, peeled apples (I used Honey crisps or Granny’s work well, too)
3/4 c sugar or to taste
2 t cinnamon
Juice of 1 lemon
1/2 c chopped nuts or matzoh meal
2 t cinnamon
1/2 c sugar
24 T oil or butter (I used butter in this for a richer taste)
Caramel Sauce:
1/2 c brown sugar
1/2 stick butter
2 T milk
1/2 t vanilla


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 1/2 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.