Introducing, Milopita – otherwise known as Greek Apple Cake or sometimes called Greek’s Apple Pie. It’s something that I find so warm and comforting. Traditionally enjoyed for breakfast in Greece with a strong cup of coffee or tea but you can enjoy it any time of the day, including as desserts. Serves well with Greek yogurt, custard or ice cream!

❤️ Why You’ll Love Greek Apple Cake

• Delicious: There is nothing you can’t love about this apple cake. It’s so easy to make and delicious.
• Serving: Serve with ice cream, and fresh fruit, or eat this for breakfast if you’re feeling wild
• Crowd-Pleasing: This Greek apple cake will make a whole table come back for more. A great dish to serve at a dinner, or bring to a potluck

🍲 Ingredients

Autumn Glory^® Apples: Autumn Glory^® apples are the perfect apple for this Greek apple cake. They are a unique variety that is sweet and crisp with hints of cinnamon and caramel, which naturally pairs perfectly with this cake.

Vanilla Extract: Make sure to use pure vanilla extract in your baking. It’ll say right on the bottle. This ensures you have the best flavor in your recipes and aren’t using artificial stuff.

👩‍🍳 How to Make Greek Apple Cake

1. Preheat the oven to 320F.
2. Prepare the 10 inch springform pan by greasing with 1-2 tbsp butter and then dust with flour.
3. Peel, core and thinly slice the apples. Add them to a bowl and pour the 1/4 cup lemon juice over top. Toss to coat and let sit.
4. In a small bowl mix together the all-purpose flour and baking powder and set aside.
5. In another mixing bowl use a hand mixer to beat the 1/2 cup + 1 tbsp softened butter, 1 cup white sugar and 1 ½ tsp vanilla extract until light and fluffy.  Add the eggs and beat at medium speed to combine. To this same bowl add the flour and baking powder mixture and beat at medium speed until fully incorporated. Finally, add in the milk and beat until combined. This will be a thicker batter.
6. Add the batter to the prepared baking dish.
7. Add the 1/4 cup butter, 1/4 cup brown sugar and 1 tsp cinnamon to a small pan and warm over medium heat. Stir until the sugar dissolves and then remove from the heat and set aside.
8. Drain the lemon juice from the apples. Then, gently arrange the apples on the top of the dough in the baking dish, gently pressing them into the batter.
9. Drizzle the melted butter-brown sugar-cinnamon mixture over the apples.
10. Bake the cake for 40-50 minutes or until golden brown and a toothpick or cake tester comes out clean.
11. Cool the cake for 10-15 minutes before removing from the springform pan.
12. Sprinkle the top of the cake with icing sugar or serve with vanilla ice cream.

🪄 Tips and Tricks

• This cake is quite delicate so make sure to let it cool for 10-15 minutes in the springform pan before trying to remove it from the pan

🗒 Substitutions

• Apples: If you can’t find Autumn Glory apples, you can try using Fuji, Gala, Honeycrisp or Golden Delicious apples
• Salted Butter: If you only have unsalted butter, just add a sprinkle of salt to your mix
• Flour: Swap the flour for your favorite flour alternative, just make sure you have the correct ratio, not all flours are a 1-to-1 swap

🗒 Other apple recipes you’ll love

• Cranberry Apple Crisp
• Apple Juice Recipe

👝 How to Store Leftovers

Store leftover cake in an airtight container for 1-2 days. You can also freeze leftovers for up to 3 months.

🤔 Common Questions

Greek Apple Cake

Created By: Maria Koutsogiannis

5 from 11 votes

This delicious, homemade Greek Apple Cake, otherwise known as Milopita is the perfect dessert or breakfast. Enjoy with hot coffee or tea.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Greek

Servings 8

Calories 431 kcal

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Ingredients

  

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• 1-2 tbsp butter plus flour for dusting the cake pan
• 3-4 (about 1lb) Autumn Glory, Fuji, Gala or Honeycrisp apples, peeled & sliced
• ¼ cup lemon juice
• ½ cup softened salted butter
• 1 tbsp softened salted butter
• 1 cup white sugar
• 1 ½ tsp vanilla extract
• 2 eggs
• 1 ¼ cup Bob's Red Mill All-Purpose Flour
• 1 tsp baking powder
• ¼ cup milk
• ¼ cup salted butter
• ¼ cup brown sugar
• 1 tsp cinnamon
• icing sugar or vanilla ice cream for serving

Optional: pecan caramel sauce

• 6 tbsp unsalted butter
• ½ cup packed brown sugar
• ⅓ cup heavy whipping cream
• 1 cup chopped pecans
• 1 large sprig of fresh thyme
• pinch of kosher salt
• ½ tsp ground cinnamon
• Optional: 1 tbsp bourbon

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Instructions

 

• Preheat the oven to 320F.
• Prepare the 10 inch springform pan by greasing with 1-2 tbsp butter and then dust with flour.
• Peel, core and thinly slice the apples. Add them to a bowl and pour the 1/4 cup lemon juice over top. Toss to coat and let sit.
• In a small bowl mix together the all purpose flour and baking powder and set aside.
• In another mixing bowl use a hand mixer to beat the 1/2 cup + 1 tbsp softened butter, 1 cup white sugar and 1 ½ tsp vanilla extract until light and fluffy.  Add the eggs and beat at medium speed to combine. To this same bowl add the flour and baking powder mixture and beat at medium speed until fully incorporated. Finally, add in the milk and beat until combined. This will be a thicker batter.
• Add the batter to the prepared baking dish.
• Add the 1/4 cup butter, 1/4 cup brown sugar and 1 tsp cinnamon to a small pan and warm over medium heat. Stir until the sugar dissolves and then remove from the heat and set aside.
• Drain the lemon juice from the apples. Then, gently arrange the apples on the top of the dough in the baking dish, gently pressing them into the batter. Drizzle the melted butter-brown sugar-cinnamon mixture over the apples.
• Bake the cake for 40-50 minutes or until golden brown and a toothpick or cake tester comes out clean.
• Cool the cake for 10-15 minutes before removing from the springform pan.
• Sprinkle the top of the cake with icing sugar or serve with vanilla ice cream.

Optional: pecan caramel sauce

• Place a sauce pan on medium-low heat and add the butter. Once the butter is melted, add the brown sugar and stir well until the sugar is dissolved.
• Then, add the heavy cream and stir well. Cook until the sauce starts to thicken (if the sauce starts to bubble, turn the heat down to low).
• Stir in the chopped pecans, sprig of fresh thyme, pinch of salt and cinnamon and stir well. Cook for about 3-4 minutes until the sauce thickens a bit further. Remove from the heat and carefully add the bourbon (if using) and constantly stir to combine. Set aside off the heat to slightly cool for 5 minutes and then remove the sprig of thyme.
• Remove the apple cake gently from the springform pan. Cut into slices and serve topped with a scoop of vanilla ice cream and a drizzle of pecan caramel sauce.

Notes

• If you can’t find Autumn Glory apples, you can try using Fuji, Gala, Honeycrisp or Golden Delicious apples.
• This cake is quite delicate so make sure to let it cool 10-15 minutes in the springform pan before trying to remove from the pan.
• This cake will last 1-2 days after being baked.

Nutrition

Calories: 431kcal | Carbohydrates: 60.6g | Protein: 4.3g | Fat: 20.3g | Saturated Fat: 12.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.3g | Trans Fat: 0.8g | Cholesterol: 96.2mg | Sodium: 173.8mg | Fiber: 2.9g | Sugar: 41.3g

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