Greek Apple Cake Perfect for Winter
As the weather cools, I enjoy warm, spiced desserts, and this Greek apple cake has quickly become a favorite. Layers of cake alternate with cinnamon-spiced apples and pecans, all brought together with olive oil and a hint of orange juice. It’s not overly sweet, and the flavors are perfectly balanced — comforting without being heavy.
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I made this cake recently, and I always make it when apples in Omalos, in Crete, are tasty and juicy… Usually around Thanksgiving. When I make this cake, it’s always fun to get a little creative with presentation.
In autumn, I sometimes use a pumpkin stencil and dust powdered sugar on top to create a festive design. Even without the decoration, this cake is ideal with a cup of coffee or tea on a chilly winter morning.
How I Make It
I start by preparing the apples. I peel, core, and slice 5 apples (about 1 kg) into thin slices, but the cake also comes out great when I cut them into big chunks (it turns out more humid).
I transfer them to a bowl and add 50 g of the sugar, cinnamon, some ground cloves, crushed pecans, vanilla extract, and half of the orange juice. I toss everything gently to coat and set the apples aside.
After that, in a separate bowl, I whisk together Cretan olive oil, eggs, the rest of the sugar, and the remaining orange juice until the whole mixture looks smooth.
Next up, I mix all the dry ingredients: the flour with the baking powder, and a pinch of salt. Then, I slowly fold the dry mixture into the wet ingredients until it forms a smooth, thick batter.
I assemble the cake by preparing (greasing and adding a dust of flour) a round cake pan or Bundt mold. The best way to distribute the ingredients is to divide the batter into three parts and the apple mixture into two parts. This is how I assemble the cake:
- I add one-third of the batter to the pan and smooth it evenly.
- Then, I layer half of the apple mixture on top.
- Next, I add the second third of the batter, then the remaining half of the apples.
- Finally, I top with the last part of the batter and smooth the top with a spatula to fill in any air pockets.
I place the cake on the higher rack of the preheated oven at 180°C fan (or 200°C if using a conventional oven). I bake for about 60–65 minutes, or until a toothpick inserted in the center comes out clean.
I suggest letting the cake cool slightly before serving it. It’s always a good idea to dust with icing sugar — you can use a stencil to create festive shapes if you like. Best way to enjoy it? Serve it with a cup of coffee or tea.
Fruit Variations
You can easily swap or combine apples with other fruits for a slightly different flavor profile:
- Pears: Replace half or all of the apples with firm pears for a sweeter, softer texture.
- Quinces: Peel, core, and thinly slice quinces for a more aromatic, lightly tart cake.
- Mixed berries: Add 150–200 g of fresh or frozen berries between the layers for a pop of color and tang.
- Peaches or plums: Thinly sliced peaches or plums give a juicy, summery twist if apples aren’t available.
- Combination: Try mixing apples with pears or berries for a layered flavor effect — just be careful to keep the slices thin so the cake layers bake evenly.
Greek Apple Cake
Ingredients
Cake:
- 180 ml olive oil extra virgin
- 80 ml orange juice
- 340 grams sugar
- 4 eggs
- 400 grams all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
Apple filling:
- 5 apples (about 1 kg), peeled and thinly sliced
- 50 grams sugar
- 1 tbsp cinnamon
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- 100 grams pecans or walnuts
- ½ of the orange juice
For dusting:
- Icing sugar (optional, for decoration)
Instructions
- Preheat the oven to 180°C fan (200°C conventional).
- Toss the apples with 50 g sugar, cinnamon, cloves, pecans, vanilla, and half the orange juice.
- Whisk the olive oil, eggs, remaining sugar, and the remaining orange juice until smooth.
- Mix the flour with baking powder and salt; fold into the wet ingredients until a smooth batter forms.
- Grease a round cake pan or Bundt mold.
- Layer the batter and apple mixture: batter → half apples → batter → remaining apples → final batter.
- Smooth the top.
- Bake on the higher rack for 60–65 minutes, or until a toothpick comes out clean.
- Cool slightly, dust with icing sugar, and serve.
Nutrition
Tips & Variations
- For extra crunch, sprinkle a few more chopped pecans on top before baking.
- Substitute walnuts or almonds for the pecans if you prefer.
- Add a handful of raisins to the apple mixture for a slightly sweeter touch.
- Serve warm with a dollop of Greek yogurt or a scoop of vanilla ice cream.
This Greek apple cake is a simple way to bring seasonal fruit and warm spices into your kitchen. It’s not fussy, the steps are easy to follow, and the result is a tender, fragrant cake that works for coffee, dessert, or a cozy winter snack.
Even without decorations, it feels special — and with a little icing sugar on top, it’s perfect for holidays or weekend treats.
Pin for Later!
Apple Cake Recipe
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
One Comment
Brittany
One of the tastiest apple cakes I’ve tried. My children loved it. Thanks for sharing