Apple Cake Bake
Thanksgiving begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long celebration of this fall fruit will give you lots of recipes to make the most out of your holiday finale.
But these aren’t just ordinary apple recipes, they’re Greek (now common, you had to see that one coming)! Some people ask if we have apples in Greece, particularly on the islands…if we have apple recipes, then of course we have apples. All of these recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!
But these aren’t just ordinary apple recipes, they’re Greek (now common, you had to see that one coming)! Some people ask if we have apples in Greece, particularly on the islands…if we have apple recipes, then of course we have apples. All of these recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!
GREEK APPLE CAKE (Milopita, μηλόπιτα)
Apples are the star of this warm spice cake scented with cinnamon, cloves, and nutmeg, along with sweet raisins and the delicate crunch of toasted walnuts. Perfect for Thanksgiving or for making after apple picking.
KOUZINA TIP: Choose apples that are semi-firm so they hold their shape while baking. Be sure to let the cake stand before inverting to allow the apples and juices to set as they cool.
PREP TIME 20 minutes
BAKING TIME 45 minutes
SERVES 8
2 cups all-purpose flour, plus more for pan
2 medium semi-firm apples (such as Fuji, Honeycrisp, or Braeburn), peeled, cored, and thinly sliced
1 cup light brown sugar, divided
1/4 cup granulated sugar, divided
1 1/2 tablespoons butter, melted
1/4 cup raisins
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 medium apple, grated
1/2 cup chopped walnuts (or pecans), lightly toasted
1 cup vegetable oil
3 large eggs, separated
3/4 teaspoon pure vanilla extract
1. Heat oven to 350°F and grease a 9-inch round cake pan. Line bottom of pan with parchment paper and grease paper. Lightly flour bottom and sides of pan.
2. In a large bowl, gently toss together the sliced apples, 1/2 cup brown sugar, 2 tablespoons granulated sugar, and the butter. In the prepared pan, arrange the apple slices in a circle. Evenly sprinkle the raisins over the apples and evenly pour the juice in the bowl over the top.
3. In another bowl, sift together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Stir in the grated apple and walnuts until combined well.
4. In a large bowl, whisk together the oil, remaining 1/2 cup brown sugar and 2 tablespoons granulated sugar, the egg yolks, and extract. Whisk in the flour mixture until just combined. In a medium bowl, with clean beaters, beat the egg whites to soft peaks, then gently fold into the batter until just combined. Pour the batter over the apples in the pan, evenly spreading to the edges.
5. Bake about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack about 30 minutes, then invert (run a knife around the edges to release cake, if necessary) onto a serving platter and peel off parchment. Serve warm or at room temperature.
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoy making our apple cake, the first in a month of apple recipes that will put a finishing sweet note on your Thanksgiving!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Apples are the star of this warm spice cake scented with cinnamon, cloves, and nutmeg, along with sweet raisins and the delicate crunch of toasted walnuts. Perfect for Thanksgiving or for making after apple picking.
KOUZINA TIP: Choose apples that are semi-firm so they hold their shape while baking. Be sure to let the cake stand before inverting to allow the apples and juices to set as they cool.
PREP TIME 20 minutes
BAKING TIME 45 minutes
SERVES 8
2 cups all-purpose flour, plus more for pan
2 medium semi-firm apples (such as Fuji, Honeycrisp, or Braeburn), peeled, cored, and thinly sliced
1 cup light brown sugar, divided
1/4 cup granulated sugar, divided
1 1/2 tablespoons butter, melted
1/4 cup raisins
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 medium apple, grated
1/2 cup chopped walnuts (or pecans), lightly toasted
1 cup vegetable oil
3 large eggs, separated
3/4 teaspoon pure vanilla extract
1. Heat oven to 350°F and grease a 9-inch round cake pan. Line bottom of pan with parchment paper and grease paper. Lightly flour bottom and sides of pan.
2. In a large bowl, gently toss together the sliced apples, 1/2 cup brown sugar, 2 tablespoons granulated sugar, and the butter. In the prepared pan, arrange the apple slices in a circle. Evenly sprinkle the raisins over the apples and evenly pour the juice in the bowl over the top.
3. In another bowl, sift together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Stir in the grated apple and walnuts until combined well.
4. In a large bowl, whisk together the oil, remaining 1/2 cup brown sugar and 2 tablespoons granulated sugar, the egg yolks, and extract. Whisk in the flour mixture until just combined. In a medium bowl, with clean beaters, beat the egg whites to soft peaks, then gently fold into the batter until just combined. Pour the batter over the apples in the pan, evenly spreading to the edges.
5. Bake about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack about 30 minutes, then invert (run a knife around the edges to release cake, if necessary) onto a serving platter and peel off parchment. Serve warm or at room temperature.
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoy making our apple cake, the first in a month of apple recipes that will put a finishing sweet note on your Thanksgiving!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
