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.
Step 1
In a small saucepan, combine the cider, orange zest and juice, 1 tablespoon of the honey and the cinnamon stick. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced to ½ cup, 8 to 10 minutes.
Transfer to a medium bowl. Remove and discard the orange zest and cinnamon stick. In a small bowl, whisk together 1 tablespoon of the syrup and the remaining 1 tablespoon honey; set aside for glazing the cake.
Cool the syrup cool and glaze to room temperature, about 20 minutes.
Step 2
Meanwhile, heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of kitchen parchment.
Step 3
In a medium bowl, whisk together the 268 grams (1¼ cups) sugar, flour, baking powder, baking soda and salt.
To the syrup in the medium bowl, add the eggs, oil and yogurt; whisk to combine.
In a large bowl, toss together the apples, nutmeg, ground cinnamon and remaining 2 tablespoons sugar.
Step 4
Add the egg mixture to the dry ingredients and stir with a silicone spatula until mostly smooth. Add the batter to the apples and fold until the fruit is evenly distributed throughout. Transfer to the prepared pan, then gently shake the pan to level the batter.
Bake until well browned and a toothpick inserted at the center comes out clean, 60 to 65 minutes. Cool completely in the pan on a wire rack, about 2 hours.
Step 5
Run a paring knife around the inside edge of the pan to loosen the cake, then remove the pan sides. Invert the cake onto the rack, lift off the springform base, then peel off and discard the parchment. Re-invert onto a serving platter, then evenly brush the glaze onto the surface. If desired, dust with powdered sugar just before serving.
