Bobe’s Delicious Passover Apple Cake

This Passover our family is fortunate to have my dear mother-in-law, Dora Schmidt, visiting from Mexico City.  In Mexico  Bubbies are called Bobe, (pronounced – baubeh), and that is what  my kids have always lovingly called her.  Many years ago, Dora taught me to make this wonderful Passover apple cake.   It is easy  to make and the truth is that it is great for dessert any time of year.  When my friend Irene invited us over for Shabbat dinner last Friday, she requested that we bring this cake.  It was a big hit!

Bobe’s Passover Apple Cake

Apple Filling

  • 6 Large Rome Beauty Apples (or any good baking apples), peeled, cored and quartered
  • Juice of one lemon
  • 1 tablespoon sugar

Batter

  • 1 cup matzoh meal
  • 1 cup sugar
  • 1 tablespoon potato starch
  • 1 cup vegetable oil
  • 4 eggs
  • 1 tablespoon water

Topping

  • 2 tablespoons sugar
  • 1 tablespoon cinnamon

Directions

Pre-heat oven to 400 degrees.                                                                                                                                                                                 Thinly slice the apples in a food processor, and place them in a large bowl.  Add the lemon juice and the sugar, mix well, and set aside.  In a separate bowl mix all of the batter  ingredients with a hand mixer.  When thoroughly mixed, spread a little more than one-third of the batter over the bottom (it will be a very thin layer) of a deep baking dish (We used an aluminum foil pan as shown in the photo).  Gently add all of the sliced apple mix over the batter, and evenly spread the remaining two-thirds of batter over the apple filling.  Sprinkle with sugar and cinnamon and bake for 1 hour. 

Serves 16

Enjoy!

16 responses

  1. looks amazing!! Since I am not much of a baker, please let me know what size disposable baking pan you used. Hope you have a wonderful Peach

    • Thanks Donna! If you do make it, make sure you follow the updated version. In the original post I accidentally omitted the 4 eggs that the recipe requires.

  2. did you ever get my email about the name Schmidt? My grandfather from Poland had that last name, and we thought we were the only Jews with that name. Are there others in your family with that name?

    • Hi Toby,
      Yes there are many Schmidt’s from Poland. In fact there is another Toby (maiden name Schmidt) in Chicago. Where are you?

      • I am from Chicago originally, but live in northern Michigan half the year, and in Florida in the winter. We were dubious that the name Schmidt was Jewish, because it is also so German. But if you know many Schmidts who are of “purely” Jewish origins, then it must be. Thanks for your reply. I enjoy your blog very much.

  3. Just watched YouTube video re chicken paprikash prep. When Susie talks about standing at the stove, I wanted to cry. Totally made me remember sitting next to my grandma, and at times next to my Nanie, watching them beat the dumpling batter with a wooden spoon. What lovely memories it brought back for me. I’m making paprikash this evening and its all good!!!

    • Hi Terry,
      Please know that your words mean so much to me. I appreciate your watching the videos and giving me feedback.
      I hope the paprikash is great!

  4. I’m not Jewish, my husband is. His dear mother passed away in 2010. I’m using her recipes and creating new family Passover recipes; of course, it helps to have sites like yours to pull from, and how great that it’s a bobe demonstrated recipe! Did a trial run of this delicious apple cake last week. Fantastic! I replaced 1/2 cup oil with 1/2 cup applesauce as we’re not used to so much fat. I also used Yehuda brand gluten-free cake meal. Light and delicious, thank you! I’ll be making it for Passover tonight.

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