Preheat your oven to 350°F (175°C) and grease an 8×8 or 9×9 baking pan with vegetable oil.

In a large mixing bowl, sift together the matzo cake meal and a pinch of salt.

Beat the room temperature eggs on medium speed for about 4-5 minutes until pale and fluffy, then gradually add the granulated and brown sugars, mixing until smooth.

Slowly pour in the vegetable oil and vanilla extract while the mixer is running, mixing for an additional 1-2 minutes.

Gradually add the prepared matzo cake meal to the wet mixture, mixing gently until just combined.

In a separate bowl, toss the apple slices with half of the cinnamon-sugar mixture until they are evenly coated.

Spread half of the thick batter into the greased baking pan, smoothing it out evenly. Layer half of the apple mixture on top, repeat with remaining batter and apples, then sprinkle the remaining cinnamon-sugar mixture on top.

Bake for approximately 90 minutes until golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for at least 30 minutes before slicing into squares and serving.