Best 12 Apple Matzo Cake Recipes

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Indulge in the delectable Apple Matzo Cake, a classic Passover dessert that harmoniously blends the essence of sweet apples, crunchy matzo, and a symphony of warm spices. This traditional treat, deeply rooted in Jewish culinary heritage, is a delightful symphony of flavors and textures that will tantalize your taste buds. Our comprehensive guide presents a collection of Apple Matzo Cake recipes, each offering unique variations to cater to diverse preferences and dietary needs. Embark on a culinary journey as we unveil the secrets behind this timeless dessert, exploring variations that include gluten-free and sugar-free options, ensuring everyone can savor the goodness of Apple Matzo Cake.

Here are our top 12 tried and tested recipes!

APPLE CAKE FOR PASSOVER



Apple Cake for Passover image

Adding a dollop of whipped cream is a sweet addition to this passover cake! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 9

2-1/4 cups matzo cake meal, divided
4 large apples, peeled and sliced
2-1/4 cups sugar, divided
2 teaspoons ground cinnamon
6 eggs
1 cup vegetable oil
1/4 cup water
1 tablespoon potato starch
Whipped cream, optional

Steps:

  • Preheat oven to 350°. Dust a greased 13x9-in. baking dish 1/4 cup matzo meal; set aside., In a large bowl, combine apples, 1/4 cup sugar and cinnamon; set aside. In another large bowl, beat eggs until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Beat in oil and water. Combine potato starch and remaining matzo meal; add to egg mixture and mix well., Pour half of batter into prepared pan. Top with apples and remaining batter. Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, top with whipped cream.

Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 22mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

PASSOVER APPLE CAKE



Passover Apple Cake image

Passover apple cake. A classic from the astoundingly awesome cookbook author, Arthur Schwartz. Kosher for Passover yet still tastes like any traditional apple cake. Talk about a godsend.

Provided by Arthur Schwartz

Categories     Dessert

Time 1h40m

Number Of Ingredients 9

1/2 cup coarsely chopped walnuts or pecans
1/2 to 3/4 cup granulated sugar
1 tablespoon ground cinnamon
3 large eggs
3/4 cup granulated sugar
1/3 cup vegetable oil or mild olive oil
3/4 cup matzo cake meal*
5 cups (24 to 34 oz) apples, peeled, halved, and cut into 1/4-inch-thick (6-mm) slices, preferably Golden Delicious or Crispin (Mutzu)
1/3 cup raisins ((optional))

Steps:

  • Preheat the oven to 350°F (175°C). Position an oven rack in the center of the oven and lightly oil an 8-inch square glass baking dish.
  • In a small bowl, mix together the walnuts, sugar, and cinnamon.
  • In a large bowl with a stand mixer or handheld mixer on medium speed, beat the eggs until well combined. Beat in the sugar, about 2 tablespoons at a time, mixing until the mixture is thick and foamy. Beat in the oil, adding it in a steady stream. Scrape down the bowl with a rubber spatula. With the spatula, stir in the matzo cake meal, blending well. The mixture will be VERY thick.
  • Spread half the cake mixture in the prepared baking dish. Sprinkle about half the topping mixture evenly over the batter. Arrange half the apples on the batter, making layers if you need. Sprinkle with the raisins. Scrape the remaining batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on the batter and sprinkle evenly with the remaining topping mixture.
  • Bake for 1 hour and 15 minutes, or until the sides of the cake pull away very slightly from the baking dish and the topping has begun to caramelize. (A cake tester is not reliable. It will not come out clean due to the moist richness of this cake.)
  • Let the cake cool in the baking dish for several hours until room temperature before cutting it into serving portions. This cake is yet another Yiddish food that improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating.

Nutrition Facts : ServingSize 1 portion, Calories 332 kcal, Carbohydrate 50 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 62 mg, Sodium 25 mg, Fiber 3 g, Sugar 36 g, UnsaturatedFat 11 g

MATZO APPLE TEA CAKES



Matzo Apple Tea Cakes image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 to 10 cakes

Number Of Ingredients 8

4 large eggs
6 tablespoons kosher for Passover vegetable oil
1 cup sugar
1 cup unsalted matzo meal
3 tablespoons potato starch
1/8 teaspoon salt
1 medium Granny Smith apple, peeled, cored, and diced
Cinnamon sugar, as needed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
  • Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
  • Cool on a rack and remove from the tin when they are at room temperature.

MOIST PASSOVER APPLE CAKE



Moist Passover Apple Cake image

Unbelievably moist cake. Most Passover desserts are very dry but this cake is incredibly moist.

Provided by Rhonda

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 9

Number Of Ingredients 10

2 tablespoons vegetable shortening, room temperature
3 eggs, separated
½ cup vegetable oil
¼ cup orange juice
1 cup white sugar
1 cup matzo cake meal
½ teaspoon salt
¾ cup white sugar
½ teaspoon ground cinnamon
4 Granny Smith apples - peeled, cored, and quartered

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
  • Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Set aside.
  • Place the egg yolks, oil, and orange juice into a mixing bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup of sugar, mixing well, then lightly stir in the matzo cake meal and salt. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into the matzo meal mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated.
  • Mix together 3/4 cup of sugar with cinnamon in a bowl. Spread half the batter into the prepared baking pan; distribute the apple quarters evenly over the batter. Sprinkle the apple pieces with about 1/2 cup of the sugar-cinnamon mixture, spread the remaining batter over the apples; sprinkle the remaining sugar-cinnamon mixture over the top of the cake.
  • Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 54.9 g, Cholesterol 62 mg, Fat 16.7 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 3.1 g, Sodium 153.5 mg, Sugar 46.1 g

PASSOVER APPLE CAKE



Passover Apple Cake image

This crowd-pleasing Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking." You can customize the dessert and substitute your own spices for the cinnamon, ginger, and nutmeg, if you'd like.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch square cake

Number Of Ingredients 12

Nonstick cooking spray
1/2 cup coarsely chopped walnuts or pecans
1 1/2 cups sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground nutmeg
3/4 teaspoon mace
3/4 teaspoon ground ginger
3 large eggs
1/3 cup vegetable oil, plus more for baking dish
3/4 cup matzo cake meal
5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
1/3 cup raisins (optional)

Steps:

  • Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside.
  • Mix together walnuts, 3/4 cup sugar, cinnamon, nutmeg, mace, and ginger in a medium bowl; set aside.
  • In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
  • Pour half of the batter into prepared cake pan. Sprinkle over half of the walnut mixture, half of the apples, and raisins. Pour over remaining batter and top with remaining apples; sprinkle over remaining walnut mixture.
  • Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

APPLE MATZO KUGEL



Apple Matzo Kugel image

The BEST kugel ever. I'm not Jewish but have a lot of Jewish friends, and they love this recipe! Good as a side dish, breakfast, dessert or snack!

Provided by LORANGE7

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 8

4 matzo sheets
3 eggs, beaten
½ teaspoon salt
½ cup sugar
¼ cup vegetable oil
1 teaspoon ground cinnamon, or to taste
2 apples - peeled, cored and cubed
½ cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
  • In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
  • Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 37.8 g, Cholesterol 69.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 1.7 g, Sodium 173.1 mg, Sugar 22.8 g

BABETTE FRIEDMAN'S APPLE CAKE



Babette Friedman's Apple Cake image

This simple, rustic cake is perfect for a holiday celebration or any other occasion.

Provided by Joan Nathan

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

8 ounces (2 sticks) unsalted butter, more for greasing pan
1 1/3 cups plus 1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices
1/2 teaspoon Calvados or apple brandy
1 teaspoon freshly grated ginger
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.
  • In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
  • In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
  • Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about an hour and 15 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 120 milligrams, Sugar 36 grams, TransFat 1 gram

PASSOVER APPLE CAKE



Passover Apple Cake image

My mother, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake you'll ever taste!!

Provided by Shelley Ross

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

2 eggs
1 cup vegetable oil
1 cup white sugar
1 ½ cups matzo meal
½ cup potato starch
1 teaspoon ground cinnamon
8 large apples - peeled, cored and sliced
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch glass baking dish.
  • Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.
  • In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.
  • Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 63.8 g, Cholesterol 35.3 mg, Fat 19.6 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 16.1 mg, Sugar 40.6 g

MATZO CAKE



Matzo Cake image

Another one of my mother's recipe. She makes this every year for Passover, but I suppose you can make this for after Passover if you've got plenty of matzo's left and don't know what to do with them. And they're extremely easy to make as there is no cooking time. Only prep time is involved.

Provided by Studentchef

Categories     < 15 Mins

Time 8m

Yield 24 squares

Number Of Ingredients 5

1/2 cup butter, room temperature
1 egg
1/2 cup cocoa powder
3 -4 tablespoons sugar
6 large matzos

Steps:

  • Cream the butter and egg together. Add the cocoa and sugar and mix well.
  • Slightly wet the matzo's. Add a couple of tablespoons of the mixture on to one matzo. Repeat three more times and stack the matzo's in order to get four layers. Cut them into squares.
  • Do the same with the last two matzo's (there won't be enough spread for 8 whole matzo's). After cutting the matzo's stack two squares at a time in order to get four layers. No refrigeration is required before serving, but it is better to refrigerate any leftovers if you want them later.

Nutrition Facts : Calories 47.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 17.9, Sodium 37.1, Carbohydrate 2.6, Fiber 0.6, Sugar 1.6, Protein 0.7

APPLE-MATZOH KUGEL



Apple-Matzoh Kugel image

Provided by Abigail Kirsch

Categories     Fruit Juice     Egg     Fruit     Dessert     Bake     Passover     Orange     Raisin     Apple     Apricot     Spring     Kosher

Yield Makes 12 servings

Number Of Ingredients 12

4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice
6 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small pieces, for casserole topping

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
  • 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
  • 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
  • 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
  • 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

FLOURLESS APPLE-PECAN TORTE



Flourless Apple-Pecan Torte image

Matzo cake meal stands in for flour in this Passover-friendly dessert. The torte is studded with apples cooked in sweet kosher wine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch torte

Number Of Ingredients 12

2 sweet red apples (6 ounces each), such as Braeburn or Jonagold, peeled, cored, and sliced 1/8 inch thick
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter or nondairy margarine
3/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons sweet kosher wine
Vegetable oil cooking spray, for pan
6 large eggs, room temperature, separated
1 1/4 cups toasted pecans, finely ground
1/4 cup matzo cake meal (or finely ground matzo meal)
1/2 teaspoon salt
Garnish: confectioners' sugar

Steps:

  • Toss apples with lemon juice. Melt butter in a skillet over medium-high heat. Add apples, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; toss. Cook until softened, 2 to 3 minutes. Add wine. Cook until almost absorbed and apples are syrupy, about 3 minutes.
  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Whisk together yolks and 1/4 cup granulated sugar with a mixer on medium-high speed until pale and thick, about 3 minutes. Transfer to a large bowl; fold in apples, pecans, matzo cake meal, and remaining 1/2 teaspoon cinnamon.
  • Whisk whites, salt, and remaining 1/4 cup granulated sugar in a clean bowl of a mixer until stiff, glossy peaks form. Working in 3 batches, gently fold whites into batter. Pour into pan. Bake until top is brown and a toothpick comes out clean, about 35 minutes. Let cool.
  • Run a knife or an offset spatula around edge of torte. Remove from pan. Garnish with confectioners' sugar.

APPLE CINNAMON MATZO BREI



Apple Cinnamon Matzo Brei image

Drizzle honey on this matzo brei-a dish made with matzo and eggs-for a wonderful breakfast treat during Passover.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Serves 4

Number Of Ingredients 11

1/4 cup whole pecans, broken into 1/2-inch pieces
5 tablespoons unsalted butter
2 Granny Smith apples, peeled and cut into 1/2-inch dice
5 tablespoons sugar
Juice of 1/2 lemon
1/2 teaspoon ground cinnamon
1/2 cup golden or dark raisins
8 sheets matzo
3 cups boiling water
4 large eggs
Pinch of coarse salt

Steps:

  • Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
  • In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
  • Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
  • In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
  • Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.

Tips:

  • Choose the right apples: Use a variety of apples that are good for baking, such as Granny Smith, Honeycrisp, or Pink Lady. These apples hold their shape well and have a tart flavor that complements the sweet matzo meal.
  • Prepare the apples correctly: Peel, core, and slice the apples thinly. This will help them cook evenly and prevent them from becoming mushy.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help the cake rise evenly and prevent it from sinking in the middle.
  • Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting.

Conclusion:

Apple matzo cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give this recipe a try!

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