This Greek Cake is PERFECT for FALL!

I’m delaying. Dallying, really. I know everyone’s screaming for pumpkin spice, but really?! September 7th? Do we really want to do pumpkin from now until Thanksgiving?

Besides, unless you want the faux variety, the real pumpkins have yet to make an appearance.

That does not, however, give any of us permission to postpone bringing fall home. I am just going about it a little differently… but that probably doesn’t surprise you.

While I LOVE making Apple Cake, this year I’ve been obsessing over my family’s recipes because I’m home after being away for decades… and somehow Yiyia never seemed too inclined to send priceless family cookbooks overseas (and she’s not all that handy with a scanner either.)

Karidopita. Try to say that fast three times. Heck, try even saying it once. Instead, think of it as a delightfully dense walnut cake drenched in warm honey and a touch of lemon. OMG. It’s amazing… even if I did alter the recipe slightly to fit my rebel tendencies.

I substituted butter for oil, used almond milk, and doused it with pecans since, hey, we are in the south and you can take the girl out of the south, but you can’t take the south out of the girl!

Don’t forget to serve it with ice cream. I had some serious help making this and I will have more on that in my next video! Until then, here is the recipe for you to try. (Click on the title for the downloadable pdf.)

Greek Walnut Cake (Karidopita)

by House of Valentina

Cake:

Mix all the wet ingredients, adding one egg at a time.

1/2 c vegetable oil

3/4 c sugar

2 eggs

1/2 c almond milk

In a separate bowl stir the dry ingredients together. Add to the mixing bowl and mix until thoroughly incorporated.

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon