Passover Apple Cake

I took the advice of the other reviewers and baked this in a 9-inch springform pan, and also reduced the apples to just 4 very large Granny Smiths. I am quite pleased with how this turned out. It's very apple-forward in flavor, not too sweet, and has just the right amount of dough vs apples when using just the 4 apples. Also, my cake needed 60 minutes to bake to be fully done. The only thing that would make this better is if you were able to find some Kosher for Passover ice cream or whipped cream to serve with it. Otherwise, it's quite a nice cake. Thanks for sharing your recipe!

I made this to practice the dessert for Seder night, and I was skeptical when I making this recipe. I had to press the "bottom" part of the batter into the pan, it was so thick! And when I took it out of the oven, it was very oily (what appeared like oil). I let it cool for a few hours, and when the boyfriend tasted it, he said it didn't taste like Pesach and he would've believed me if I had told him it wasn't! That's the highest compliment, seeing as he dreads Passover food. Thank you!

I made this for Passover this year and my family loved it. I decided to make it diabetic friendly since we have a few in the family who have to watch their sugar intake. I used Splenda in place of the white sugar and Splenda brown sugar in place of the Brown sugar! We topped it off with a dollop of sugar free whipped topping....Yummy! Thanks for a wonderful Passover friendly recipe!