I Am Making Claire Saffitz’s Easy Apple Cake on Repeat This Fall

It's perfect for Rosh Hashanah or just because it's finally fall.

By
Adriana Chavez
Adriana Chavez
Adriana Chavez
Adriana Chavez is a food, culture, and lifestyle writer. In 2024, she was a member of The Nosher’s inaugural food fellowship cohort. She is also a former Mellon Mays fellow, where her journal article on the depiction of soul food in Toni Morrison’s novel The Bluest Eye was published by Harvard University. Her writing can be found on Simply Recipes.
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Published August 21, 2025
Adriana Chavez
A smiling chef in a patterned top with an apron next to a slice of apple cake

Simply Recipes / Getty Images / Adriana Chavez

I love apples, and I love honey, so when Rosh Hashanah (the Jewish New Year) rolls around, I'm as happy as can be. These two ingredients are traditionally eaten together on the holiday to usher in a sweet new year.

This year's Rosh Hashanah begins the evening of September 22. Even though we're still in August, in my opinion, it's never too early to start planning what dishes to make for the big celebration.

I recently got my hands on What’s for Dessert by Claire Saffitz, which is one of the most visually stunning baking books I’ve ever seen. Nestled in its pages of so many delicious recipes is a holiday dessert I can't resist: Honey-Roasted Apple Cake. This cake is a must-bake, whether you’re serving it for Rosh Hashanah or just welcoming in fall.

Apple cake on a white plate

Simply Recipes / Adriana Chavez

Why I Love Claire Saffitz’s Honey-Roasted Apple Cake 

Skeptical of apple cake? You won't be after trying this one. The cake is spongy, moist, and flavorful, which is especially impressive considering that, like traditional Rosh Hashanah apple cakes, this recipe is dairy-free.

Claire's cake gets its moisture from the apples, as well as the olive oil that’s whisked into the batter. The oil gives the cake a more interesting flavor, and goes well with the honey-roasted apples, which become so soft, they take on an applesauce-like quality and concentrated apple flavor.

A slice of apple cake on a white plate displaying visible apple pieces in a fluffy texture

Simply Recipes / Adriana Chavez

Tips for Making Claire Saffitz’s Honey-Roasted Apple Cake 

  • Pan: Claire’s recipe calls for a springform pan, but I followed her tip that says you can also use an 8-by-8-inch cake pan lined with parchment paper.
  • Spices: Claire’s recipe calls for cinnamon, nutmeg, and allspice, but you can omit some or add others, like cardamom. You can even leave out the spices entirely and let the vanilla and apple shine.
  • Apples: While it’s nice to have whole apple rounds to decorate the top, you don’t have to be too precious about slicing them just so, since most will be folded into the batter.
  • Liquid: As they roast, the apples will release juices, which may fully evaporate. If they do, add 1/2 cup water to the apples in the last five minutes of roasting.
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