The Absolute, No Hands Down Best Passover Apple Cake

This recipe is from the Sisterhood of Temple Beth Israel in Skokie, IL.

The ingredients below are marked for dough, filling, and topping. Some ingredients will be repeated. 

6 eggs (for dough)
2 teaspoons potato starch (for dough)
1 cup oil (for dough)
2 cups cake meal (for dough)
2 cups sugar (for dough)
pinch of salt (for dough)
2 tsps cinnamon (for filling)
3/4 cup sugar (for filling)
5 very large peeled and diced Granny Smith or Braeburn apples - or both! (for filling)
Juice of 1 lemon (for filling)
1/4 cup sugar (for topping)
1-2 teaspoons of cinnamon (for topping)


Grease a 9-inch springform pan. Place parchment paper on the bottom. Preheat oven to 350 degrees.


1. Beat eggs with sugar until blended.
2. Add oil and beat
3. Sift together potato starch, cake meal, and pinch salt.
4. Add sifted items to the egg mixture.


5. Mix together cinnamon, sugar, and juice of the lemon.
6. Mix in the apples.

Putting it together in the springform pan:

7. Put in two cups of dough (½ of the amount prepared).
8. Add the apple filling, minus the accumulated liquid.
9. Put in the remaining two cups of dough (the other ½ of the amount prepared).
10. Sprinkle top with combined ¼ cup sugar and 1 to 2 teaspoons of cinnamon.
11. Place the springform pan on a cookie sheet as the liquid may seep out.
12. Bake at 350 degrees for one hour.
13. Listen to “yum, yum” by guests.