WHY YOU’LL LOVE THIS RECIPE
Milopita is a Greek raw apple cake recipe full of fresh apples and warm spices like cinnamon, cloves, and pumpkin spice. This fresh and fragrant cake can be enjoyed in the morning as a coffee cake or as an indulgent dessert with fresh whipped cream and a scoop of vanilla ice cream. Or really at any time throughout the day!
Milopita is an easy apple cake if you need a recipe to make the most of all the delicious apples during apple season. This is the perfect dairy-free treat with fall flavours like pumpkin spice, cinnamon, ground cloves and nutmeg!
INGREDIENT NOTES
Apples: The star ingredient of this recipe! I used a combination of apples in my apple cake, like Granny Smith and Pink Lady. The best apples you can use for apple cake are apples that are crisp, firm and won’t get mushy when baking in the oven. The most popular apples for baking are Granny Smith and Honey Crisp. I personally love the tartness of granny smith apples with the sweetness of the cake.
Granny Smith apples are more tart, and Honey Crisp apples are sweeter. On that note tho, you can use whichever kind of apples you like the most. If you’ve just gone apple picking and want to use those fresh apples, then go for it!
Mazola oil: You can use Mazola corn oil or another vegetable oil of your choice. I love using Mazola oil or a combination of mazola oil and extra virgin olive oil in cake recipes because it adds moisture to the cake. Canola oil is also a good option. If you are going to be using another type of oil, try to use one that doesn’t have too strong of a taste, or it may alter the flavour of this apple cake.
Eggs: The eggs need to be at room temperature. Beating the eggs adds air to the eggs to lift and create a lighter cake. Add the sugar and oil slowly to the eggs.
Brown sugar: Slightly darkens the colour of the cake for that beautiful, rich golden colour. Brown sugar also adds moisture and creates a softer cake texture.
RECIPE TIPS
- The eggs need to be at room temperature. This allows more air bubbles to get trapped in the eggs, and then the air bubbles will expand while the cake is baking.
- Mix the cut apple pieces with a tablespoon of flour to prevent the apple pieces from sinking to the bottom of the cake pan. I cut the apple pieces into about 1/2-inch size. The chopped apples should be similar in size so that they bake evenly in the cake.
- Split the batter when forming the cake. I’ll put approximately 2/3 of the batter on the bottom of the pan, add the apple pieces in the middle and finally top the apples with the remaining 1/3 of the cake batter. You can also fold in the apple pieces to the cake batter and then pour the batter into the greased 9″ x 13″ baking dish.
- Allow the warm cake to cool for 15-20 minutes before slicing.
- The baking time may vary depending on your oven. As you’re nearing the 45-minute mark, you can check to see if the cake is done by inserting a toothpick or sharp knife in the center of the cake. If there’s no batter on the knife or toothpick, then it’s ready!
HOW TO MAKE GREEK APPLE CAKE (MILOPITA): STEP-BY-STEP
STEP 1: Sift the flour. Sift the flour into a separate bowl and add in the baking powder, pumpkin pie spice, ground cloves, ground nutmeg, cinnamon, and a pinch of salt. Mix together and set aside.
STEP 2: Beat the eggs. Pour the eggs into the mixing bowl in an electric mixer with the whisk attachment. Whisk the eggs slowly at first (#2 on a KitchenAid mixer) for 2 minutes, and then increase the speed for another 8 minutes (#4 on a KitchenAid mixer). Slowly pour in the white sugar and pure vanilla extract while the eggs are mixing.
STEP 3: Preheat the oven. Preheat your oven to 350° F on bake.
STEP 4: Wash, peel, remove the core, and chop the apples. While the eggs are mixing, chop the apples into about 1/2-inch pieces. Transfer the cut apples into a bowl and mix them with brown sugar and one tablespoon of all-purpose flour. Set aside.
STEP 5: Add in the vegetable oil. Add the mazola oil to the egg and sugar mixture and continue to whisk. Lower the speed of the mixer and slowly add the flour mixture to the egg mixture. Continue to mix until the flour is just absorbed. Be careful not to overmix with the flour.
STEP 6: Layer the apple cake. Grease the bottom and sides of a 9″x 13″ baking dish with vegetable oil. Fold the chopped apples into the batter and pour it into the baking dish. Spread the batter evenly in the pan using the back of a spoon or spatula. Gently tap the baking dish a few times against the counter to remove any air bubbles.
STEP 7: Bake the apple cake. Place the milopita in the preheated oven and bake for 45-50 minutes at 350 degrees F. To test if the cake is done, insert a sharp knife or toothpick into the center of the cake. If it comes out without any cake batter on it, then it’s done!
STEP 8: Cool and slice. Allow the cake to cool in the baking dish for at least 20 minutes before slicing.
I coat the apple pieces with a tablespoon of all-purpose flour for this recipe. The flour helps the apples stick to the cake batter instead of falling through to the bottom of the cake pan. I also split the batter in between the apple pieces when forming the apple cake. Finally, the size of your apple pieces will change how quickly they bake and sit in the cake.
Smaller pieces of apple will be lighter and bake faster, reducing the chance that they will sink to the bottom of the cake pan. Bigger apple pieces will take longer to bake and be heavier, making them more likely to fall to the bottom.
Wash, peel, and remove the core and seeds from the apples. I like to cut the apples in half and use a paring knife to remove the core. Place the flat side of the apple on your cutting board. Cut the apples lengthwise by about 1/2 inch. Then, cut the apple slices horizontally into 1/2-inch pieces.
Apple cake needs to be refrigerated because of the moisture and fruit in an apple cake.
SERVING & STORING
If you’re not serving immediately, allow the apple cake to cool completely and then store the apple cake in the refrigerator. Cover with cling wrap or use an airtight container and place in the refrigerator for 3-4 days. Because of the fresh apples and moisture in this cake, it does need to be refrigerated. To reheat, you can heat pieces in the microwave or the oven. Then it tastes like it’s freshly baked again!
Before serving, allow the cake to cool and then sprinkle with a fresh dusting of icing sugar, or serve with ice cream or fresh whipped cream. Enjoy!
Greek Apple Cake (Milopita)
Equipment
- 9" x 13" baking pan
Ingredients
- 4 eggs room temperature
- 1 cup white granulated sugar
- 2 teaspoons pure vanilla extract
- 3/4 cup mazola oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder level
- 1/4 teaspoon salt
- 2 teaspoons cinnamon level
- 1/4 teaspoon ground clove powder level
- 1 teaspoon pumpkin pie spice level
- 1/4 teaspoon ground nutmeg level
- 3 apples peeled, cored, and diced
- 1/4 cup brown sugar packed
- 1 tablespoon all-purpose flour mix with the apple pieces
Instructions
- Sift the flour: Sift the flour into a separate bowl. Add in the baking powder, pumpkin pie spice, ground cloves, ground nutmeg, cinnamon, and a pinch of salt. Mix and set aside.
- Beat the eggs: Use an electric mixer with the whisk attachment. Pour the eggs into the mixing bowl and whisk the eggs slowly at first (#2 on a KitchenAid mixer) for 2 minutes. Increase the speed for another 8 minutes (#4 on a KitchenAid mixer). Gradually add the white sugar and pure vanilla extract while the mixer is running, allowing them to blend smoothly into the eggs.
- Preheat the oven: Preheat your oven to 350° F on bake.
- Wash, peel, remove the core and chop the apples: While the eggs are mixing, chop the apples into about 1/2 inch pieces. Transfer the cut apples into a bowl and mix them with brown sugar and one tablespoon of all-purpose flour. Set aside.
- Add in the vegetable oil: Add the mazola oil to the egg and sugar mixture and continue to whisk. Lower the speed on the mixer and slowly add the flour mixture to the egg mixture. Continue to mix until the flour is just absorbed. Be careful not to overmix the flour.
- Layer the apple cake: Grease the bottom and sides of a 9"x 13" baking dish with vegetable oil. Fold the apples into the batter, and then pour it into the baking dish and spread it evenly using the back of a spoon or spatula. Gently tap the baking dish a few times against the counter to remove any air bubbles.
- Bake the apple cake: Place the milopita in a preheated oven at 350°F and bake for 45–50 minutes. To check if it’s done, insert a toothpick or sharp knife into the center—if it comes out clean, the cake is ready.
- Cool and slice: Allow the cake to cool for at least 20 minutes in the baking dish before slicing. Sprinkle with icing sugar, serve with ice cream or enjoy the fresh apple cake just as it is!
Notes
- The eggs will need to be at room temperature so that when they whisk in the mixing bowl, more air bubbles can get trapped in the eggs, which will create a lighter cake as the bubbles expand while the cake is baking
- Mix the cut apple pieces with a tablespoon of flour to prevent the apple pieces from sinking to the bottom of the cake pan.
- I cut the apple pieces into approximately 1/2 inch pieces. The chopped apples should be similar in size so that they can bake evenly in the cake.
- The baking time may vary depending on your oven. As you near the 45-minute mark, you can check to see if the cake is done by inserting a toothpick or sharp knife in the centre of the cake. If there's no batter on the knife or toothpick, then it's ready!
Nutrition
Date Published: September 12, 2022
Fresh Apple Spice Cake (Milopita)
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