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:
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.
Apple Slab Olive Oil Cake
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.
Video
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.
Love how fully loaded with apples this cake is! Had to make it immediately and actually had almost everything at home already. It's awesome, and the olive oil is better than I expected... will be making again!
So glad to hear, Demeter! That olive oil brings such a special taste... happy to hear you liked it!
This cake has all the yummy flavors bursting. Looks delicious and definitely awesome to relish. I love Apple, orange and lemon flavors too. Will be making on the regular!
Thanks for sharing, Veena... glad to hear you enjoyed it!
This is such a beautiful cake! I've never baked with olive oil so all your tips are so helpful, and it came out perfectly! Can't wait to make it again.
So glad to hear! If you have leftovers, it's the best breakfast, too!
Oh my this cake is delicious! Everyone loved it, and leftovers really are great for breakfast. Pinned so I can remember to make it again later, thank you!
That makes me so happy to hear, Genevieve... glad to hear you loved it so much you'll be making it again!
I had all these recipe ingredients in my pantry and I definitely needed to try this. Came out great and will be making it again. Thanks so much for posting!
Yay! I love it when a recipe calls for ingredients I already have. Glad to hear you enjoyed!