Milopita is scented with cinnamon, clove & cardamom and chock full of apples for a cake that is quintessentially fall. It is difficult to resist the urge to eat a slice while it is still warm from the oven, but if you can stand to wait, the cake just gets better and better.
1 cup All-Purpose Flour
1/2 cup Whole Wheat Flour
1/2 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1/4 Ground Cloves
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Brown Sugar
1 1/3 cup Extra-Virgin Olive Oil
1/3 cup Water
1 cup Apple
1 cup Apple
1 Red Apple
1 Tbsp Olive Oil
1 Tbsp Brown Sugar
to taste Greek Yogurt
Preheat oven to 325 degrees F (160 degrees C). Insert the base of an 8-inch springform pan lip-side down. Lightly rub with Extra-Virgin Olive Oil, then line with parchment. Set aside.
Whisk All-Purpose Flour, Whole Wheat Flour, Ground Cinnamon, Ground Cardamom, Ground Cloves, Baking Powder, Baking Soda, and Salt in a medium bowl.
Whisk Egg with Brown Sugar, Extra-Virgin Olive Oil and Water in a large bowl.
Stir flour mixture into egg mixture. Stir in Apple and then fold in chopped Apple. Scrape batter into the prepared pan and smooth the top.
Arrange overlapping Red Apple around the top of the cake. Brush apple slices with Olive Oil and then sprinkle with Brown Sugar.
Bake in center of oven until a tester inserted into cake comes out clean, about 45 min.
Transfer to a rack to cool. Run a knife between the pan and the outer edge of the cake, then remove ring. Let cool completely, about 1 hour.
Serve with Greek Yogurt or whipped cream and enjoy!