My Mother's Passover Upside-Down Apple Cake

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
 Serves 4-6

Apple Filling:
2 cups peeled, cored and thinly sliced Fuji apples (about 2 apples)
2 Tbl. granulated sugar
1/2 tsp. ground cinnamon

Cake:
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.

Apple filling:
Place apple slices in prepared casserole dish.  Sprinkle with 2 Tbl. sugar and 1/2 tsp. cinnamon.  Lightly toss to coat evenly.  Set aside.

Cake:
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.