Greek Apple Cake “Milopita”
Hello, Fall. If you’ve never come across Milopita before, allow me to introduce you to this cozy Greek treasure. Despite its name—which translates to “apple pie”—Milopita is actually a traditional Greek apple cake. It’s a dessert that feels both humble enough for everyday enjoyment and refined enough to honor the roots of heritage baking. It’s the kind of cake that feels just as at home on a dessert table as it does alongside an afternoon coffee, striking a beautiful balance between comfort and charm. With its rustic simplicity, old-world roots, and the kind of effortless character only passed-down recipes carry, Milopita is the very essence of fall baking.
A Fall Favorite
Thought to have originated in rural Greece centuries ago when home baking meant improvising with orchard fruit and pantry staples, Milopita has long been a tradition of fall family gatherings and weekend spreads. You will find this timeless cake gracing Greek tables, especially in autumn, when apples are at their crisp, fragrant peak, and again around the holidays, oven-served with strong coffee and cozy conversations.
This is no ordinary apple cake. Milopita is a wonderfully simple creation that falls somewhere between a cake and a tart—without the fuss of crusts, layers, or complicated steps. A dense crumb vanilla cake forms the foundation, layered with fresh apple slices and finished with a cinnamon–brown sugar butter topping. As it bakes, the mixture seeps into the fruit, transforming it into soft, caramelized jewels. The result is rustic in the best sense—simple, cozy, and bursting with flavor.
Apple Selection
When it comes to apple choice, the world is your orchard. Both Sugarbee and Honeycrisp deliver a juicy crunch that holds their shape, and tart Granny Smith adds a bright contrast that cuts through the sweetness of the cake. Fuji and Gala bring mellow sweetness, while Braeburn walks the perfect middle, path-firm, sweet-tart, and reliable.
No fancy technique is required for this go-to- fall favorite– just peel (or not), slice, scatter, bake, and enjoy. The result is a golden-topped, lightly spiced hug in cake form, that is, according to my husband, perfect for breakfast, or dessert, or even for those in-between moments that deserve something just sweet enough to satisfy.
Greek Apple Cake "Milopita"
Ingredients:
Fr the Cake:
- 4 medium-sized Honeycrisp or Sugarbee apples, peeled, cored, and thinly sliced
- Juice of 1 lemon
- 1/2 cup, plus 1 tablespoon, unsalted butter, divided, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cup all-purpose flour, plus additional for dusting pan
- 1 teaspoon baking powder
- 1/8 teaspoon Kosher salt
- 1/4 cup milk
For the Topping:
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Confectioners' sugar, for serving
Directions:
- Preheat the oven to 350 degrees F. Using 1 tablespoon, generously butter and flour a 10-inch springform pan and set aside.
- For the Cake: Place the sliced apples in a medium-sized mixing bowl, add the lemon juice, and gently toss with your hands to coat. Allow the apples to sit while you make the cake base.
- In a small bowl, mix together the all-purpose flour, baking powder, and salt, and set aside.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add 1/2 cup butter, sugar, and vanilla extract and beat on medium until light and fluffy.
- Add the eggs one at a time and beat until combined. With the mixer on low, add the flour mixture and beat until fully incorporated. Add in the milk and beat until combined.
- Pour the batter into the prepared baking pan and set aside.
- For the Topping: In a small saucepan, add the butter, brown sugar, and cinnamon and place over medium heat. Stir until the sugar dissolves. Remove from the heat and set aside.
- Drain the lemon juice from the apples. Then, gently arrange the apples on top of the cake base, pressing them into the batter. Drizzle the melted butter-brown sugar-cinnamon mixture over the apples.
- Place the cake in the oven and bake for 45-50 minutes or until golden brown and a toothpick or cake tester comes out clean.
- Remove the cake from the oven and allow it to cool slightly before removing it from the springform pan.
- When ready to serve, dust the top of the cake with Confectioners' sugar, slice and serve.
This was delicious! Made it as per instructions and it was quite simple. Lovely cake. Now in my recipe file. Thank you.
Thank you, Henrietta, for making my recipe and for your lovely comment. Always appreciate feedback and love hearing from readers. May you enjoy this recipe for years to come. Wishing you a happy and healthy holiday season with friends and loved ones.