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« Last post by DocBuzzkill on November 25, 2024, 02:23:50 PM »
I made this on Saturday using a recipe from a recent issue of Milk Street magazine. It was fairly easy and really good. A 9-inch springform pan is a must.
Greek Apple Cake with Honey and Cinnamon
There are many types of apple cakes, but Greek milopita is unique in that it often is made with two very Mediterranean ingredients: olive oil and yogurt. It’s a homey, rustic treat, with a moist, dense crumb studded with chunks of fruit. Our take on milopita is an easy no-mixer affair. The spicing is simple but warm, balanced by the brightness of orange, and we amp up the apple flavor by reducing apple cider to a syrup that’s used in the batter as well as a lustrous glaze on the cooled cake. Heavy cream mixed with a little Greek yogurt, sweetened with a little honey and whipped to soft peaks is a perfect accompaniment. Store leftovers in an airtight container at room temperature for up to three days.
Servings 12 to 16
Prep and cooking: 1 1/2 hours plus cooling
Tip
Don’t use an apple variety that breaks down when cooked. Choose one or two that are firm and crisp, with a flavor that’s sweet-tart rather than just sugary. Honeycrisp and Gala are two widely available varieties that work well in the cake. Don’t toss the apples with sugar too far in advance or the fruit will begin to soften and release juices.
Ingredients
1 cup apple cider
2 3-inch strips orange zest, plus ¼ cup orange juice
2 tablespoons honey, divided
3 inch cinnamon stick
268 grams (1¼ cups) plus 2 tablespoons white sugar, divided
325 grams (2½) cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3 large eggs
1/2 cup extra-virgin olive oil
120 grams (½ cup) plain whole-milk Greek yogurt
1 pound (2 medium) firm, crisp, sweet-tart apples, such as Honeycrisp or Gala, peeled, cored and cut into ¼-inch chunks
1 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
Powdered sugar, to serve (optional)
Directions In a small saucepan, combine the cider, orange zest and juice, 1 tablespoon of the honey and the cinnamon stick. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced to ½ cup, 8 to 10 more like 20 to 30 minutes (stir frequently). Transfer to a medium bowl. Remove and discard the orange zest and cinnamon stick. In a small bowl, whisk together 1 tablespoon of the syrup and the remaining 1 tablespoon honey; set aside for glazing the cake. Cool the syrup cool and glaze to room temperature, about 20 minutes.
Meanwhile, heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of kitchen parchment.
In a medium bowl, whisk together the 268 grams (1¼ cups) sugar, flour, baking powder, baking soda and salt. To the syrup in the medium bowl, add the eggs, oil and yogurt; whisk to combine. In a large bowl, toss together the apples, nutmeg, ground cinnamon and remaining 2 tablespoons sugar.
Add the egg mixture to the dry ingredients and stir with a silicone spatula until mostly smooth. Add the batter to the apples and fold until the fruit is evenly distributed throughout. Transfer to the prepared pan, then gently shake the pan to level the batter. Bake until well browned and a toothpick inserted at the center comes out clean, 60 to 65 minutes. Cool completely in the pan on a wire rack, about 2 hours.
Run a paring knife around the inside edge of the pan to loosen the cake, then remove the pan sides. Invert the cake onto the rack, lift off the springform base, then peel off and discard the parchment. Re-invert onto a serving platter, then evenly brush the glaze onto the surface. If desired, dust with powdered sugar just before serving.