This delicious, moist apple honey cake recipe is perfect for Rosh Hashanah and fall

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."

Ingredients
1 cup olive oil
1 cup granulated sugar
3/4 cup applesauce
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 Honeycrisp apples, cored and chopped
Confectioners' sugar, for dusting

Directions

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.