Honey Apple Cake

This apple cake is so easy to make and is the perfect dessert for Rosh Hashana! Plus, it’s all made in one bowl, so less to clean up afterwards.

What you will need:

2 eggs

1 cup granulated sugar

¾ cup applesauce

1 cup olive oil

½ cup honey

1 tsp vanilla extract

2 ¼ cups all purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp kosher salt

½ tsp baking soda

½ tsp baking powder

2 Honeycrisp apples, cored and chopped

Confectioners' sugar, for dusting 

Directions:

Preheat the oven to 350°F and line a 9” square cake pan with parchment paper.

In a large bowl, whisk together the eggs, sugar, applesauce, olive oil, honey, and vanilla until smooth. Tip- when measuring the honey, spray the measuring cup with nonstick spray first so the honey glides right out.

Add the flour, cinnamon nutmeg, salt, baking soda, and baking powder and stir until just combined.  

Fold in the apples and pour into the cake pan.

Bake, rotating halfway through, for 45-50 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.

Optional- dust with confectioners' sugar.

Enjoy!

Jam Streusel Bars

What you will need:

Shortbread Crust
½ cup oil

1 cup all-purpose flour

⅓ cup confectioners’ sugar

pinch of salt

Jam Layer
Fruit flavored preserves of choice

Streusel Topping
½ cup oil

1 cup brown sugar

pinch of salt

1 cup rolled oats

⅔ cup all-purpose flour

Directions:
Preheat the oven to 350°F, with the rack in the middle. Grease a 9 by 9” square pan and line it with greased parchment.

Crust
In a medium bowl, mix the oil, flour, confectioners’ sugar and salt, until it comes together in a uniform dough. Press the dough evenly into the prepared pan. Press it down with your hands to pack it tightly into the pan. Place in the oven to par bake for 15 minutes.

Gooey Filling

Spread a layer of your fruit preserves over your warm crust. Spread as much or as little as you want. I like a thin layer. 

Topping
Mix together the oil, brown sugar, salt, oats and flour with your fingers, so the mixture forms small clumps. Scatter evenly over the jam. Bake for about 45 minutes or until the top is caramel-brown and the fruit is bubbling.

Cool completely before removing from the pan and cutting. It’s easier to cut when chilled. 

Enjoy!