Apples and honey are a longstanding tradition for the start of the Jewish new year of Rosh Hashanah, and there's no better way to bring both ingredients to the table than with a simple snacking cake.
"Jew-Ish" cookbook author, recipe developer and food creator Jake Cohen shared his delicious recipe with "Good Morning America" just in time for the start of the 10 High Holy days.
"This is one of my favorite Rosh Hashanah desserts because it's one of the few recipes that's just as good if not better served the day after baking," Cohen told "GMA." "It's pretty much a response to the apples and honey upside cake from my cookbook, which is such a stunner but a bit more involved."
Cohen said he created this as a "choose your own adventure Rosh dessert -- for those that don't want a lot of fuss."
Apples and Honey Snacking Cake
"The best part is that it's so easy, you can focus on the rest of your meal instead of dessert," Cohen said. Plus, the outcome is a delicious and classic flavor combination that creates "a super moist crumb, while the chunks of apples add just a hint of bite."
Ingredients1 cup olive oil1 cup granulated sugar3/4 cup applesauce1/2 cup honey1 teaspoon vanilla extract2 eggs2 1/4 cups all purpose flour1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon kosher salt1/2 teaspoon baking soda1/2 teaspoon baking powder2 Honeycrisp apples, cored and choppedConfectioners' sugar, for dusting
1. Preheat the oven to 350 degrees and line a 9-inch square cake pan with parchment paper.
2. In a large bowl, whisk together the, olive oil, granulated sugar, apple sauce, honey, vanilla, and eggs until smooth. Add the flour, cinnamon, nutmeg, salt, baking soda, and baking soda and stir until just combined. Fold in the apples and pour into the prepared cake pan.
3. Bake, rotating halfway through, for 45 to 50 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool completely, then dust with confectioners' sugar. Slice and serve.
Recipe reprinted courtesy of Jake Cohen.