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This apple yogurt cake is a dessert recipe from David Rocco's cookbook "Made in Italy". Simple to make, this recipe will become a favourite when you want something quick and delicious.
The finished cake has a homemade rustic appeal, is very moist and full of apple slices. A perfect fall cake.

• APPLE YOGURT CAKE (Torta Di Mele Delle Roccettes)
  Makes one 8-inch cake



• INGREDIENTS


• 1 1/3 cups (150 grams) all-purpose flour
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (115 grams) granulated sugar
• 7/8 cup (200 grams) unsalted butter, melted, plus a little extra for buttering the pan
• 2 large eggs
• 1/2 cup (125 mL) yogurt
• 2 apples, peeled, cored, and thinly sliced
• zest of 1 lemon
• 1/3 cup (75 grams) granulated sugar (for the topping)



• TO MAKE


• ■ Preheat the oven to 350°F. Butter an 8-inch cake round.


• ■ In a medium bowl, whisk together the flour, cinnamon, and salt.


• ■ In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup of sugar and the melted butter until it has lightened.


• ■ Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.


• ■ Reduce the mixer speed to low and add the flour mixture alternately with the yoghurt, beginning and ending with the flour.


• ■ Stir in the sliced apples and the lemon zest, and pour the batter in the prepared pan.


• ■ Sprinkle the 1/3 cup sugar evenly over the top of the cake.


• ■ The original recipe suggests a baking time of 40 minutes, but I think it needs to bake for over one hour (until a tester inserted into the center (not through an apple if possible!) comes out clean.


• ■ Let cool completely before serving.

Recipe source: “Made in Italy” by David Rocco (HarperCollins, 2011).

Enjoy - Have a great weekend!