Greek Apple Cake with Honey and Cinnamon (Milopita)
Fragrant orange, apple cider syrup, warming spice, and honey permeate the crumb.
- Makes12 to 16 servings
- Cook Time1½ hours
- Active time plus coolingplus cooling
- 24
There are many types of apple cakes, but Greek milopita is unique in that it often is made two very Mediterranean ingredients: olive oil and yogurt. It’s a homey, rustic treat, with a moist, dense crumb studded with chunks of fruit. Our take on milopita is an easy no-mixer affair. The spicing is simple but warm, balanced by the brightness of orange, and we amp up the apple flavor by reducing apple cider to a syrup that’s used in the batter as well as a lustrous glaze on the cooled cake. Heavy cream mixed with a little Greek yogurt, sweetened with a little honey and whipped to soft peaks is a perfect accompaniment. Store leftovers in an airtight container at room temperature for up to three days.
Don’t use an apple variety that breaks down when cooked. Choose one or two that are firm and crisp, with a flavor that’s sweet-tart rather than just sugary. Honeycrisp and Gala are two widely available varieties that work well in the cake. Don’t toss the apples with sugar too far in advance or the fruit will begin to soften and release juices.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.