Milopita Recipe (Greek Apple Cake)

Make milopita and fall in love with this sturdy Greek apple cake recipe layered with spices, fresh fruit and earthy walnuts. It’s a ridiculously easy-to-make kind of cake – even easier to eat! Enjoy it warm from the oven with freshly whipped cream and a cup of tea or coffee. Greek coffee…obviously.

Want to try more Greek recipes? Don't miss my Portokalopita (Greek Orange Cake) and Galaktoboureko if you want to try a beautiful syrupy custard pie!

Jump to:

• Why you’ll love this Milopita recipe
• How To Make This Cake - Short Video
• Ingredients
• Top Tips
• Instructions
• Variations
• What to serve with it
• Equipment
• Storage
• FAQs
• 📖 Recipe

Why you’ll love this Milopita recipe

• Simple to make: Milopita is relatively easy to prepare, even for beginner bakers. The ingredients are straightforward, and the steps are simple - it’s a great way to make a beautiful cake without too much hassle.
  
• Beautiful presentation: With apple slices arranged on top and a dusting of powdered sugar, this apple cake is as pretty as it is delicious. It makes for an attractive centrepiece on any dessert table.
  
• Perfect for any time of year: While I particularly enjoy this when apples are in season, it’s a versatile dessert that can be snacked on any time of year.

How To Make This Cake - Short Video

Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

• Greek yogurt: Adds moisture and tanginess to your cake. Use full-fat Greek yogurt – this is not a fat-free moment, my friends.
  
• Eggs: Bring eggs to room temperature before mixing to ensure even blending and better volume.
  
• Unsalted butter (melted): Allow melted butter to cool slightly before mixing to prevent curdling when combined with other ingredients.
  
• Brandy and vanilla: This adds the most delicious taste - If you prefer an alcohol-free version, you can swap the brandy with apple juice or leave it out.

• Plain flour: Sift the flour before measuring to avoid lumps.
  
• Sugar: Use granulated sugar for a classic sweet flavour. You can also use a mix of white and brown sugar for added depth.
  
• Spices: You’ll need ground cinnamon and clove for the cake batter.
  
• Baking powder: A fresh batch helps the cake rise and become fluffy.
  
• Walnuts (chopped): Adds crunch and a nutty flavour, bringing out the most delicious texture and nutty taste.

• Apples: Use a mix of tart and sweet apples – they make the cake sweet, soft and utterly delicious.
  
• Lemon: Use both the zest and juice to maximize the lemony aroma and taste. Mix lemon juice with the apple slices for garnish to prevent browning.

Top Tips

Here are my tips to whipping up the perfect Greek apple cake:

• Prepare apples properly: Toss apple slices for the garnish in lemon juice to prevent browning – don’t skip this bit and make sure each piece is coated in lemon juice.
  
• Evenly distribute the apples: For the batter, make sure the apples are evenly distributed to prevent soggy spots.
  
• Room temperature ingredients: Bring eggs and Greek yogurt to room temperature before mixing to ensure better incorporation and a smoother batter.
  
• Cool the butter: Let the melted butter cool slightly before adding to the mixture to avoid curdling the eggs.
  
• Don’t overmix the batter: Although this is a mix and go kind of batter, it mustn’t be overmixed.

Instructions

Here’s a step-by-step guide to making this delightful cake. Remember, the full recipe card is at the bottom of the page.

Mix the Dry Ingredients: In one bowl, combine flour, sugar, cinnamon, cloves, baking powder, and chopped walnuts.

Hint: Sifting the dry ingredients together helps to evenly distribute the baking powder, ensuring a consistent rise.

Mix the Wet Ingredients: In a separate bowl, whisk together yogurt, eggs, melted butter, vanilla, and brandy.

Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.

Add the Apples: Fold in the diced apples, ensuring they are evenly distributed throughout the batter.

Prepare the Cake Pan: Butter a 25cm round cake pan and sprinkle with a bit of flour. Pour the batter into the pan, spreading it evenly with a spatula.

Garnish and Bake: Preheat your oven to 170°C (fan-forced). Arrange the sliced apples on top of the batter and pour the caramel glaze over them. Bake for about an hour, checking for doneness with a toothpick.

Cool and Serve: Let the cake cool completely before sprinkling with icing sugar. Serve with whipped cream or enjoy with a cup of Greek coffee.

Variations

Here are a couple of twists and turns you can take with this recipe:

• Nut-free version: Easy! Just leave out the walnuts. You could also swap them for a handful of raisins or dried cranberries if you like.
  
• Gluten-free cake: Replace plain flour with a gluten-free flour blend.
  
• Spiced-up apple cake: Add ½ teaspoon of ground nutmeg and ¼ teaspoon of ground allspice.
  
• Apple and pear version: Replace half of the apples with ripe pears. Make sure to use firmer pears to maintain texture during baking.
  
• Add orange: Mix a 1-2 teaspoons of freshly grated orange zest for another layer of taste.
  
• Apple carrot cake: Add 1 cup of grated carrots. You’ll need to increase the baking powder to 1 ½ teaspoons to accommodate the added moisture from the carrots.

What to serve with it

Serve it with a little piped whipped cream (add vanilla and a little icing sugar, too). A scoop of vanilla ice cream is equally as lush! Dust it with a little cinnamon sugar. 

A mug or cup of steaming hot coffee on to go alongside a slice of apple cake is mandatory!

Equipment

For this recipe, I use a 25cm round cake tin and place a tray underneath to catch any drips. This just adds an extra layer of safety when baking in the oven.

Storage

To store your cake at room temperature, allow it to first cool completely. This helps prevent condensation, which can make the cake soggy.

Place the cake in an airtight container or wrap it tightly in plastic wrap or aluminium foil. Keep the container or wrapped cake in a cool, dry place away from direct sunlight.

The cake can be stored at room temperature for up to 2 days.

Storing in the Refrigerator

Make sure the cake is completely cooled before refrigerating to avoid condensation. Then place the cake in an airtight container or wrap it tightly in plastic wrap or aluminium foil.

The cake can be stored in the refrigerator for about 5 days.

To eat your leftovers warm, reheat slices in the microwave for about 10-15 seconds or in a oven at 170°C fan-forced 5-10 minutes.

Freezing the Cake

Want to freeze leftovers? No problem - let the cake cool completely before freezing. Then wrap the cake tightly in plastic wrap, then in aluminium foil to prevent freezer burn. Even place it into an airtight container as well if you like!

The cake can be frozen for up to 3 months. To thaw, place the cake in the refrigerator overnight or at room temperature for a few hours.

Reheat slices as needed in the microwave or in the oven, as described above.

FAQs

Just skimming through? Here are a few takeaways from this milopita recipe post:

How do you know when the it is cooked?

To check if the cake is done, insert a skewer into the centre of the cake. The cake is done if the skewer comes out clean. I just use a thin souvlaki stick!

What types of apples are best for this Greek apple cake?

A combination of tart apples, like Granny smith and sweet apples, like Gala works best.

How do I prevent the apples from browning?

Toss the apple slices for garnish in lemon juice to prevent browning and add a bright flavour. 

Can I make a vegan version of this milopita?

Yes, substitute Greek yogurt with a non-dairy yogurt (such as coconut or almond yogurt), use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of eggs, and replace melted butter with an equal amount of coconut oil or vegan butter.

What did my cake turn out dense?

Make sure your baking powder is fresh, as expired baking powder can result in a dense cake. This isn't something that occurs often but it can happen! Also, be careful not to overmix the batter once the flour is added! I have done this a few times. Just mix until combined by folding it gently with a spatula.

I hope you enjoy making this milopita as much as I do. This cake is a wonderful way to bring a taste of Greece into your home.

📖 Recipe