In case you are tired of sponge cake, try my mother's wonderful Upside-Down Apple Cake. If you can peel and slice an apple, this is an easy recipe to make. No need to separate the eggs, and no mixer needed!
I still use the batter-stained, handwritten on loose-leaf paper recipe to guide my hands. My mother's been gone 18 years this Friday, but I recall enjoying this dessert at Seders long before.
Despite the use of matzoh cake meal, the cake doesn't taste like a sugary matzoh ball. In fact, it's pretty good! I like it warm, fresh from the oven, but you can reheat a serving without it getting all rubbery. I recommend Fuji apples, or your favorite crisp type, because they hold their shape without getting mushy.
My Mother's Passover Upside-Down Apple Cake
2 cups peeled, cored and thinly sliced Fuji apples (about 2 apples)
2 Tbl. granulated sugar
1/2 tsp. ground cinnamon
2 large eggs
3 Tbl. olive oil
heaping 1/2 cup granulated sugar
1 1/2 heaping Tbl. potato (or tapioca) starch
1/2 cup matzoh cake meal (do NOT use regular matzoh meal!)
Preheat oven to 350F. Lightly spritz a 1-1/2 quart casserole dish.
Place apple slices in prepared casserole dish. Sprinkle with 2 Tbl. sugar and 1/2 tsp. cinnamon. Lightly toss to coat evenly. Set aside.
In a medium-sized mixing bowl, lightly beat eggs with a fork. Beat in oil, then sugar. Whisk together the potato (or tapioca) starch and cake meal; beat into the egg mixture with fork until as smooth as possible, about 1 minute.
Using a spatula, spread the batter evenly over the apples, covering them completely. Smooth out top because any lumps and ridges will remain to mock you.
|Lumps and ridges mocking me.|
Bake in preheated oven for 30-35 minutes, or until top is lightly browned. Remove from oven and place on cooling rack. Let cool at least 30 minutes before serving. Cover and refrigerate leftover for up to 3 days.