Milopita: Greek Apple Cake

 

Tim was the first to test-run this recipe

Last week I had a few apples that had been hanging out for quite a while, had developed a few bruises, and they were never going to be picked for snack. I hate throwing food away, so I looked for a fun way to use two apples. I found this recipe, and after tasting it our entire family wanted to know why we had never made it before!! It is delicious. 

This cake is a little unique because it uses olive oil and yogurt, not butter and milk. We have eaten it for breakfast like a coffee cake, but you could absolutely eat it for dessert as well. (or any time you want) The recipe is European, so the measurements are metric. It will help if you have a scale. But you don't need a mixer, it can easily be done with two mixing bowls.

We did our metric conversion wrong and made this version in a 9" cake pan. It took about 12 minutes longer, was much thicker, but it still came out great.

Milopita: Greek Apple Cake

Ingredients:

300 grams flour

200 grams brown sugar

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 tsp ground cloves

2 apples chopped

180 ml Greek yogurt

3 eggs

180 ml olive oil

1 tsp almond extract

1 tsp rosewater (optional)

Directions:

1. Preheat your oven to 350 degrees and grease a 10" springform pan

2. In a large bowl combine: flour, brown sugar, baking powder, salt, spices and diced apples. Stir well to cover the apples in the dry mix.

3. In a smaller bowl combine: yogurt, eggs, oil, vanilla and rosewater. Whisk to combine well. 

4. Add the wet mix to the dry mix and fold together until just combined. Do not beat or overmix.

5. Pour the batter into your prepared 10" springform pan and bake for 35-40 minutes or until a testing skewer comes out clean. Let cake cool in the pan for 10 minutes before removing. Dust with powdered sugar and serve. We like it warm, fresh out of the oven!