Milopita Greek Apple Cake Recipe

I absolutely adore this Milopita Greek Apple Cake recipe because it’s like indulging in a warm, cinnamon-kissed hug that reminds me of cozy autumn afternoons. Plus, the combination of tender apples and that delightful dusting of confectioners’ sugar makes every bite feel like a little celebration of comfort and flavor.

A classic Milopita is something I adore. The Greek apple cake is a rare dessert that beautifully balances the emollience of cinnamon with the fresh tartness of lemon juice.

It delights with sweet, thinly sliced apples. And it has a lovingly made cake that is the model of simplicity, with such canonical ingredients as flour, eggs, and a splash of vanilla.

But what’s more, Milopita is a comforting, old-school treat.

Ingredients

Apples contain a lot of fiber and a natural sweetness and tartness that is hard to beat.

Lemon juice: Boosts taste, stops apples from turning brown.

Cinnamon: Contributes warmth and spice while supplying antioxidants.

Sugar that is in a granulated form: Imparts sweetness to the cake, offers carbohydrates.

Butter: Provides moisture and a luxurious, creamy flavor.

Eggs: Bind components together, being a good source of protein and providing structure.

The principal structural element and source of carbohydrates is all-purpose flour.

Leavening agent that helps the cake rise: baking powder.

Sugar for Confectioners: Fine, sweet dusting.

Decoratively touches.

Ingredient Quantities

• 2 large apples, peeled and thinly sliced
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• ½ cup butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1 tablespoon confectioners’ sugar (for dusting)

Instructions

1. Your oven should be at 350°F (175°C) when you start this recipe. Prepare a 9-inch round cake pan by making it nonstick in two ways: by greasing and by lining the bottom with parchment paper.

2. In a small bowl, combine the sliced apples, lemon juice, and ground cinnamon. Let the mixture sit while the flavors meld.

3. In a mixing bowl of large size, combine the soft butter and the granulated sugar and cream them together until they are light and fluffy.

4. Add the eggs one at a time, beating well after each addition and ensuring that each egg is completely incorporated before you add the next. Add the vanilla and mix well.

5. Whisk together in another bowl the flour, baking powder, and salt.

6. Little by little, add the dry ingredients to the wet mixture, alternating with the milk. Start with and end with the flour mixture, mixing until just combined.

7. Half of the batter should be poured into the prepared cake pan and smoothed on the surface. Over this layer, the cinnamon-coated apple slices should be evenly laid out.

8. Distribute the leftover batter over the apples so that they are completely concealed.

9. Preheated oven 45-50 minutes. Toothpick in the center of the cake clean.

10. Let the pan cool for 10 minutes. Then, transfer the cake to a wire rack to cool completely. Dust with confectioners’ sugar before serving. Enjoy your Milopita Greek Apple Cake!

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Small bowl
5. Large mixing bowl
6. Medium mixing bowl
7. Measuring cups and spoons
8. Whisk
9. Electric mixer or hand mixer
10. Spatula
11. Cooling wire rack
12. Knife (for slicing apples)
13. Citrus juicer (optional, for lemon juice)
14. Toothpick

FAQ

• Q: Can I use a different type of apple in this recipe?You can use any type of apple, but tart apples like Granny Smith are particularly well-suited.
• Q: Is it possible to use a sugar substitute?Using a sugar substitute is acceptable but may slightly affect the cake’s flavor and texture.
• Q: Can this cake be made gluten-free?A: Absolutely. You can certainly use a gluten-free flour blend instead of the all-purpose flour. Just be sure that it contains a binding agent necessary for the structural integrity of baked goods—a good candidate for that is xanthan gum.
• Q: How should the Milopita be stored?A: Keep it in a sealed container at room temperature for no longer than 2 days or in the refrigerator for as long as 5 days.
• Q: Can I add nuts to this recipe?Q: Can you add any ingredients for extra texture and flavor?
• Q: Is there a dairy-free option for this cake?A: For a dairy-free version, substitute the butter with vegan margarine and the milk with almond or oat milk.

Substitutions and Variations

Two substantial apples, peeled and sliced thinly: You may substitute pears or firm peaches for the apples.
1 cup granulated sugar: Replace with 1 cup coconut sugar or 1 cup brown sugar.
½ cup butter, softened: You can use ½ cup coconut oil or ½ cup margarine instead.
3 large eggs: To make this recipe without eggs, use ¾ cup unsweetened applesauce or mix together 3 tablespoons of ground flaxseed with 9 tablespoons of water.
½ cup milk: For a dairy-free option, use ½ cup almond milk or ½ cup oat milk.

Pro Tips

1. For an enhanced apple flavor, consider using a mix of tart and sweet apple varieties. Granny Smith and Honeycrisp make a great combination for both flavor and texture contrast.

2. To prevent the apples from sinking to the bottom, toss them in a tablespoon of the dry flour mixture before adding them to the batter. This helps them stay distributed throughout the cake.

3. Make sure the butter is at room temperature before creaming with the sugar. Softened butter creams more easily and traps air, which contributes to a lighter cake texture.

4. When alternating wet and dry ingredients, mix gently and avoid overmixing to prevent the cake from becoming dense. Mixing until just combined helps maintain a tender crumb.

5. Enhance the flavor profile by adding a pinch of nutmeg or allspice to the cinnamon and apple mixture for a warm, spiced aroma.