Ingredients
Scale
- 2–2½ cups finely diced apples (3 large apples), peeled and cored
- 2 teaspoons cinnamon, divided
- 1 teaspoon ground nutmeg
- 1 cup brown sugar, divided into two 2-tablespoon portions and a ¾-cup portion
- 1 cup apple cider
- 2 tablespoons honey
- ½ cup extra-virgin olive oil, plus more for greasing
- ½ cup Greek yogurt, preferably full-fat
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine grain salt
- 2 cups all-purpose flour
Instructions
- In a small saucepan, bring apple cider, 2 tablespoons brown sugar, and 1 teaspoon cinnamon to a boil. Simmer until reduced by half. Set aside ⅓ cup for the cake and mix remaining with honey for glaze.
- Peel, core, and dice apples. Toss with remaining cinnamon, nutmeg, and 2 tablespoons brown sugar.
- Preheat oven to 350°F. Line a 9″ cake pan with parchment paper and grease well.
- In a large bowl, whisk olive oil, Greek yogurt, ¾ cup brown sugar, eggs, baking powder, baking soda, salt, and ⅓ cup reduced cider.
- Add flour and mix until just combined. Fold in apple mixture. Pour batter into prepared pan and settle gently.
- Bake 60 minutes, until a toothpick comes out clean. Cool 20 minutes in pan, loosen edges, invert onto platter, and brush with reserved glaze. Slice and serve, optionally with whipped cream.
Notes
- Inspired by Greek Apple Cake with Honey and Cinnamon, Milk Street Magazine, Sept–Oct 2022.
- Substitute white sugar for brown sugar, pears for apples, or add spices like cardamom, cloves, or pumpkin pie spice.
- If no 9-inch pan, use 8-inch square pan.
- Store at room temperature up to 3 days, or refrigerate for longer.
- Use extra glaze for topping slices or flavoring tea/coffee.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Greek
- Diet: Vegetarian