Apple Slab Olive Oil Cake

Get ready for the easiest apple cake recipe that uses ingredients and tools you already have in the house! This dairy-free Jewish apple cake recipe is elevated with the use of olive oil, adding a nuttiness that you will absolutely love. It is the perfect easy, weeknight dessert, and the leftovers are great for breakfast the next day!

Baking with olive oil FAQ

• Which olive oil do you use for baking? I use organic extra virgin olive oil which is ideal for milder foods and everyday use. It pairs great with desserts because of this mild flavor. You still get the nuttiness of the oil, without it overpowering the cake. Reserve using unfiltered olive oil for cooking savory dishes. 
• Can you replace vegetable oil with olive oil in cake recipes? Yes. However, using olive oil changes the flavor of the cake. It adds a nuttiness and a hint of richness that, in my opinion, elevates the cake. Be choosy about when you make this swap – the olive oil pairs well with the apples and brown sugar, which makes this cake the perfect canvas for the olive oil.
• How much olive oil replaces vegetable oil in cake recipes? It is a 1:1 substitution.

What makes this apple cake Jewish?

On Rosh Hashanah, the Jewish new year, we dip apples in honey to symbolize the start of a sweet and fruitful new year. The apples symbolize fruitfulness, while the honey symbolizes sweetness. Many Jewish families take this tradition a step further by baking apple cakes or honey apple cakes during the new year. This apple cake is adapted by my friend Molly’s family recipe for the new year.

Apple slab olive oil cake with step by step photos

Peel and core the apples. Cut all but one apple into 8 wedges each, and cut each wedge into thirds. Toss to coat in the lemon juice and set aside.

Preheat oven to 350F. Lightly oil a 9”x13” baking dish. Mix the flour, baking powder, orange juice, ½ cup brown sugar, olive oil, and vanilla in a large bowl. If the consistency s too dry, add more orange juice 1 tbsp at a time.

Roll our half of the dough between two sheets of parchment, wax paper, or silicone baking sheets.

Transfer the rolled out dough to the prepared baking dish. Press so it covers the entire bottom of the dish (photo 1). It is OK if it goes up the edges of the dish. Then, top the dough with the apples  (photo 2), and sprinkle with ¼ cup of brown sugar (photo 3) and 1.5 tbsp of flour (photo 4).

Roll out the other half of the dough between two sheets of parchment or wax paper. Cover the apples with the rest of the dough.

Thinly slice the remaining apple and cover the top of the cake with the thin slices. You can arrange them in any design you choose (photo 1 below). Poke holes in the top of the cake with a fork (photo 2 below), brush with egg wash (photo 3 below)  and sprinkle with ¼ cup of brown sugar (photo 4 below).

Bake 1 hour. Let cool completely before serving.

Looking for more Jewish recipes? 

Check out some of my favorites here like:

• Challah – And How to Braid it Round
• Simple Slow-Cooker Passover Brisket
• Key Lime Sufganiyot

Apple Cake Tips & Tricks

• Use cooking spray to evenly and lightly coat the glass baking dish with oil.
• Remember to coat the apples in the lemon juice. The apples will oxidize and brown.
• If you do not have parchment or wax paper to roll out the dough, use a silicone baking sheet or cling wrap. If you don’t, the dough will stick to whatever surface you are using and will not transfer well to the baking sheet.
• Let the cake cool completely before serving so you can cleanly cut through the cake.

Print Recipe

5 from 6 votes

Apple Slab Olive Oil Cake

Get ready for the easiest apple cake recipe that uses ingredients and tools you already have in the house! This dairy-free Jewish apple cake recipe is elevated with the use of olive oil, adding a nuttiness that you will absolutely love. It is the perfect easy, weeknight dessert, and the leftovers are great for breakfast the next day!

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Course: Breakfast, Dessert

Cuisine: Jewish

Servings: 10

Calories: 500.83kcal

Author: Candice

Ingredients

• 3 lbs. Apples mixed – I used McIntosh & Granny Smith
• 1 lemon juiced
• 4 cups all-purpose flour + 1.5 tbsp
• 1 tbsp baking powder
• ¾ cup orange juice
• 1 cup brown sugar
• ¾ cup olive oil
• 2 tsp vanilla extract
• 1 egg beaten

Instructions

• Peel and core the apples. Cut all but one apple into 8 wedges each, and cut each wedge into thirds. Toss to coat in the lemon juice and set aside.
• Preheat oven to 350F.
• Lightly oil a glass 9”x13” baking dish.
• Mix the flour, baking powder, orange juice, ½ cup brown sugar, olive oil, and vanilla in a large bowl. If the consistency s too dry, add more orange juice 1 tbsp at a time.
• Roll our half of the dough between two sheets of parchment or wax paper.
• Transfer the rolled out dough to the prepared baking dish. Press so it covers the entire bottom of the dish. It is OK if it goes up the edges of the dish.
• Top the dough with the apples, then sprinkle with ¼ cup of brown sugar and 1.5 tbsp of flour.
• Roll out the other half of the dough between two sheets of parchment or wax paper.
• Cover the apples with the rest of the dough.
• Poke holes in the top of the cake with a fork, brush with egg wash and sprinkle with ¼ cup of brown sugar.
• Thinly slice the remaining apple and cover the top of the cake with the thin slices. You can arrange them in any design you choose.
• Bake 1 hour. Let cool completely before serving.

Notes

• Use cooking spray to evenly and lightly coat the glass baking dish with oil.
• Remember to coat the apples in the lemon juice. The apples will oxidize and brown.
• If you do not have parchment or wax paper to roll out the dough, use a silicone baking sheet or cling wrap. If you don’t, the dough will stick to whatever surface you are using and will not transfer well to the baking sheet.
• Let the cake cool completely before serving so you can cleanly cut through the cake.
• Which olive oil do you use for baking? I use organic extra virgin olive oil which is ideal for milder foods and everyday use. It pairs great with desserts because of this mild flavor. You still get the nuttiness of the oil, without it overpowering the cake. Reserve using unfiltered olive oil for cooking savory dishes.

Nutrition

Calories: 500.83kcal | Carbohydrates: 82.16g | Protein: 6.35g | Fat: 17.41g | Saturated Fat: 2.5g | Cholesterol: 16.37mg | Sodium: 16.65mg | Potassium: 407.74mg | Fiber: 4.98g | Sugar: 37.57g | Vitamin A: 134.44IU | Vitamin C: 21.28mg | Calcium: 93.23mg | Iron: 3.01mg

Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I’d love to see what you’re making!