Living - Good Eats - Apple Yogurt Cake
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


  • 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)


  • ■ 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!

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