Milopita (Apple Cake)

20200831070859_IMG_5425I think the best thing about milopita is the fact that Greeks eat this for breakfast.  Seriously, why wait till the end of the day for something this good?!  I think they might be on to something, here.

Save your apple peels and cores for making all-natural jams and jellies with no need for added pectin!

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Milopita (mee-LOH-pee-tah) is one of those cakes that can be used in so many situations.  Morning coffee, breakfast, mid-day coffee or tea, visiting guests, just because, and oh yeah, dessert.  Every bite is literally full of apple pieces and seriously tastes like fall, if fall had a flavor.  The cake is also moist from all those apples, so you’re not trying to choke it down.  Hey, you’re getting your daily fruit intake, so it must be healthy right?

20181016_190142The batter won’t look too appetizing, but just remember, looks can be deceiving.  The only thing to really worry about is overmixing, but even then, this recipe is very forgiving.  It comes together relatively quickly, too.  I will tell you that it tastes better if it gets a chance to sit a bit, so don’t feel like you must eat it directly out of the oven (though that’s good, too!).

20181016_190243There is a Greek folk love song called “Milo Mou Kokino” (my red apple), that played in my brain over and over again as I made this cake.  Which is funny since I was using green apples.  I don’t think the song would be as popular if the color were to be changed in the lyrics!20181016_190419

Milopita (Apple Cake) Recipe


    • 4 cups chopped and peeled apple, any variety will do
    • 1 1/2 c. all-purpose flour
    • 2 tsp. baking powder (not soda!)
    • 1 tsp. cinnamon
    • 1/4 tsp. ground cardamom (optional, but adds a great flavor)
    • 1/2 tsp. salt
    • 3 eggs
    • 2/3 c. olive oil, extra virgin preferred
    • 1/2 c. granulated sugar
    • 1/4 c. packed brown sugar
    • 1/2 c. chopped walnuts


Preheat oven to 350° F.  Lightly oil a 9 inch round cake pan, or an 8 x 8 square cake pan.  If you want to be able to take the cake out of the pan for placing on a serving dish, you will need to line the bottom of the pan with parchment paper.

You will need to peel and chop your apples into little chunks.  I have a good ol’ fashioned apple peeler-slicer-corer gadget that works perfectly for recipes like this.  I then put the sliced apples through another handy gadget, my “chopper box” with the dice cutting plates.  This combination quickly and easily cuts my apples into little cubes.

I measure flour by “fluffing” it up with a whisk, then scooping it into a measuring cup with a spoon.  Add the flour to a large bowl with the baking powder, spices, and salt.  Whisk these ingredients until completely mixed.

In another bowl, beat the eggs thoroughly.  Add the oil and sugars and beat again until well combined.  Put the apples and egg mixture into the bowl with the flour and add the chopped walnuts.  Gently stir until all the flour is mixed in.  Don’t over-stir, but also there should be no lumps of flour.

Pour the batter into the prepared pan and place in middle of the preheated oven.  Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out with no batter stuck to it.

Allow the cake to cool in the pan until the sides pull away from the pan.  If you are serving straight from the pan, you’re ready to go!  If you are placing the cake on a serving dish, loosen the cake from the side of the pan with a thin spatula.  Then place a dish over the cake and carefully invert the cake pan over the plate.  You can either pull the parchment paper from the bottom of the cake, or leave it in place if it isn’t coming off cleanly.  Then put the dish you want to serve the cake from over the bottom of the cake and flip it back over again.  Do this quickly to avoid smashing the top of the cake.  It takes practice, but it works!  Enjoy!20181015_172201


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