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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.
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 406kcal
Author Janice


  • 1 ⅓ cups all-purpose flour 150 grams
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon Diamond Crystal fine kosher salt
  • ½ cup granulated sugar 115 grams
  • cup unsalted butter 200 grams, melted, plus a little extra for buttering the pan
  • 2 large eggs
  • ½ cups yogurt (2 % fat) 125 mL, I used 2.5% fat yogurt
  • 2 apples peeled, cored, and thinly sliced
  • zest of 1 lemon
  • cup granulated sugar 75 grams, 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 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.
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Calories: 406kcal