David Rocco's Apple Yogurt Cake
David Rocco's apple yogurt cake recipe from one of his books. This traditional Italian apple yogurt cake has a crisp sugar topping.
Servings: 8
Calories: 406kcal
Ingredients
- 156 grams bleached all-purpose flour
- 1.25 mL ground cinnamon
- 1.25 mL Diamond Crystal fine kosher salt
- 100 grams granulated sugar
- 200 grams unsalted butter melted, plus a little extra for buttering the pan
- 2 large egg(s)
- 125 mL yogurt (2 % fat)
- 2 Cortland apple(s) peeled, cored, and thinly sliced
- 15 mL finely grated lemon zest
- 75 grams granulated sugar for the topping
Instructions
- 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 ½ 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 ⅓ 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.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 406kcal
