Cohen’s sweet treat has a chewy crumb thanks to the use of applesauce.
Apples and honey have been a long-standing tradition for the start of the Jewish New Year’s Rosh Hashanah, and there’s no better way to bring both ingredients to the table than with a simple snack cake.
“Jew-Ish” cookbook author, recipe developer and food designer Jake Cohen shared his delicious recipe with “Good Morning America” just in time for the start of 10 High Holy Days.
“This is one of my favorite Rosh Hashanah desserts because it is one of the few recipes that is equally good if not better served the day after cooking,” Cohen told “GMA.” “It’s pretty much an answer to the Apple Honey Cake from my cookbook, which is so amazing but a little more involved.”
Cohen said he created this as “choose your own adventure Rosh dessert – for those who don’t want a lot of fuss.”
Apple and Honey Snacking Cake
“The best part is, it’s so easy, you can focus on the rest of your meal instead of the dessert,” Cohen said. Plus, the result is a delicious and classic flavor combination that creates “a super chewy crumb, while the apple chunks add just a hint of bite.”
1 cup olive oil
1 cup granulated sugar
3/4 cup applesauce
1/2 cup of honey
1 teaspoon of vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of kosher salt
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
2 Honeycrisp apples, seeded and chopped
Confectionery sugar, for sprinkling
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 olive oil, granulated sugar, applesauce, honey, vanilla and eggs until smooth. Add the flour, cinnamon, nutmeg, salt, baking soda and baking soda and stir until combined. Stir in apples and pour into prepared cake pan.
3. Bake, turning halfway through, for 45 to 50 minutes until golden and a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool completely, then sprinkle with icing sugar. Slice and serve.
Recipe courtesy of Jake Cohen.