Arthur Schwartz's Passover Pareve Apple Cinnamon Nut Cake

3 eggs
3/4 cup sugar
1/3 cup veg oil
3/4 cup matzo cake meal
3 large apples (preferably golden delicious or crispin) 


Topping
1/2 c- 3/4 c coarsely chopped walnuts
1/2 c sugar
1 Tablespoon cinnamon
pinch if nutmeg


Preheat oven to 350'F. Lightly oil an 8 inch square baking dish.
Peel, core, and slice apples (1'') and set aside.
Mix ingredients for topping and set aside.
In a seperate bowl, beat the eggs until well mixed. Beat in sugar until mixture is thick and foamy. Add oil in a steady stream. With a spatula, stir in the matzo meal and mix until well blended.
Pour half of the batter into the pan, arrange sliced apples on top, pour the remaining batter, more apples, and cover evenly with topping.
Bake for 60-75 minutes, or until the sides of the cake pull gently away from the corners of the pan. A cake tester will not work with this cake.
Let sit in the baking dish, for several hours, until cool, before cutting and serving. This cake can be made a day ahead and stored in an airtight container.
Drizzle with caramel syrup and serve with ice cream if desired.

Old Fashioned Apple Cake

2 cups apples (peeled, cored and diced)
1 egg
1/4 cup veg oil
3/4 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Preheat oven to 350 F. 
Combine apples, egg, oil and sugar. Mix well and set aside.
In another bowl, combine flour, salt, baking soda and cinnamon.
Mix wet ingredients into the flour mixture, stirring well.
If ingredients seem too dry, add veg. oil by teaspoons.
Pour batter into greased springform pan. Bake 45 min to an hour.

Tips: If using granny smith or tart green apples, you may want to increase the sugar to one cup.
This cake has a very rich gingerbread taste. It is served best warm with vanilla ice cream.