Milopita is a Greek apple cake made with apples, olive oil and yogurt. Scented with the heady aroma of cinnamon - I indulge you in enjoying a slice for breakfast or as an afternoon treat.
Table of Contents
Recipe Features
Let's start by clarifying that there are numerous variations of milopita.
Most recipes call for the apples to be layered on the bottom of the cake - turning into an upside-down apple teacake of sorts.
Other recipes mix the chopped apples through the batter for added texture.
I tested this Greek milopita recipe five times, and in the end, I went with olive oil and yogurt for my batter.
Furthermore, don't expect a "light and fluffy" cake. This Greek yogurt apple cake is hearty, a little dense and one slice is quite filling.
My favourite way to enjoy milopita is with a cup of coffee for breakfast. (Who said you couldn't have cake for breakfast? 😉)
Related: try my healthy olive oil cake for something special!
What You'll Need
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- 300 grams flour, plain or all-purpose
- 200 grams brown sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 apple, peeled and cored and chopped into 1 cm chunks
- 180 ml Greek yogurt
- 3 eggs
- 180 ml olive oil
- 1 teaspoon vanilla
- icing sugar for dusting
Step-by-Step Instructions
- Preheat your oven to 160 deg C fan-forced and grease and line a 23 (10") springform pan.
- In a large bowl combine the flour, brown sugar, baking powder, cinnamon and apples. Stir well and set aside.
- In another bowl combine the yogurt, eggs, olive oil, vanilla and whisk to combine well.
- Add the wet mixture to the dry and stir until just combined. Do not over-beat or mix.
- Pour the milopita batter into the greased and lined springform pan and bake for 35-40 mins. (Insert a skewer to check that it is cooked). Leave the cake in the pan for 10 mins before removing and allow cooling before dusting with icing sugar.
Tips and Variations
If you don't have the appropriate baking pan size as stated in the recipe, you can use a smaller sized pan. However, be wary that this will produce a very high milopita based on the ingredient amounts. You will also need to adjust your cooking time.
Yes. Depending on the size of your pears I would use two pears.
Sure. I chose Granny Smith apples because I think they work best in cooking and hold their shape. Other apple varieties might turn the milopita into mush.
Yes, again, be cautious of the taste. I think Greek extra virgin olive oil is sensational when used correctly in cakes. It imparts a beautiful, fruity aroma that other oils don't have.
Absolutely! A small amount of ground cloves and nutmeg would elevate it even further.
Related Recipes
If you like using apples in your baking, I can highly recommend the following recipes to try out.
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📖 Recipe
Milopita - Greek Apple Cake
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Conversions
Ingredients
- 300 grams flour, plain or all-purpose
- 200 grams brown sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 apple, peeled and cored and chopped into 1 cm chunks
- 180 ml Greek yogurt
- 3 eggs
- 180 ml olive oil
- 1 teaspoon vanilla
- icing sugar, for dusting
Instructions
- Preheat your oven to 160 deg C fan-forced and grease and line a 23 (10") springform pan.
- In a large bowl combine the flour, brown sugar, baking powder, cinnamon and apples. Stir well and set aside.
- In another bowl combine the yogurt, eggs, olive oil, vanilla and whisk to combine well.
- Add the wet mixture to the dry and stir until just combined. Do not over-beat or mix.
- Pour the milopita batter into the greased and lined springform pan and bake for 35-40 mins. (Insert a skewer to check that it is cooked). Leave the cake in the pan for 10 mins before removing and allow cooling before dusting with icing sugar.
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Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Merryn says
Just lovely and apples are in season now, I am defiitely cooking this after work, thank you for sharing 😀
Angela says
Made this today. Turned out just as I remember my yiayia (grandmother) making it. Thank you for sharing.
Peter G says
Thanks Angela. That's so nice to hear.
libby anderson says
I am a type 2 diabetic and as other diabetics we miss out on so many delicious recipes. Brown sugar for me is the killer in this one. Is there any other type of sweetener I could use?
Peter G says
Have you tried stevia? I believe there is stevia sold for baking. Maybe try that. I haven't experimented with other versions.
Christina x says
Can you use 2 apples in this recipe?
Peter G says
Sure.
Lyn says
This recipe looks amazing and I love the idea for breakfast. However I can’t have the wheat flour. Would it work with equal quantities of Almond meal and buckwheat?
Peter G says
I haven't tested this with alternative flours. If you're experienced with GF flours please test it out and let me know. Thank you!
Mikey says
I made this recipe for Father's Day for my dad, having it a complete surprise for him in the afternoon. It was a tasty cake, with complete and utter honesty to it. A simple apple and cinnamon flavour, with noted notes of vanilla too.
Dessert is slightly out of my comfort zone for cooking, but I am always looking to expand my resume. This was easy enough, and pleasant enough, and you are almost bound to have the ingredients in your pantry. I possibly will make this one again.
Peter G says
Thanks Mikey - glad you liked it. Keep going with desserts - they're fun!
Mrs Daynes says
We found this recipe for a school project, to cook or bake a Greek dish. We loved it so much we baked it again. Perfect with a cup of tea.
Peter G says
Thank you for your kind feedback! And I'm glad you enjoyed it!