This flavorful cake is the perfect dish to serve at your next brunch.
David Rocco: a master chef in the kitchen and a man who’s life I wouldn’t mind living on occasion. I mean, he lives in Italy part-time (yes, please!), has his own cooking show, several cookbooks and visits fun places where he cooks and eats with friends. Where do I sign up?
He’s got so many great recipes to choose from. This particular cake recipe comes from his book, “Made in Italy.” It’s the perfect dish for a weekend brunch. It’s also very easy and quick to put together. Prep only takes about 20 minutes and then it bakes for about an hour. That’s it!
As for the flavor and texture of the cake, it’s perfection. The cake is moist on the inside, and flakey and sugary on the outside with a bit of tartness from the yogurt and lemon zest. I liked to serve it for brunch, but if you’d rather serve it for dessert, add a scoop of vanilla ice cream or freshly whipped cream.
Look at how the cake crackles on the top. Isn’t it gorgeous?!
My favorite part of this cake was picking fresh apples with my littles. We all loved it, and now that we live in an area close to apple orchards, we’ll definitely be making this a tradition each fall.
I hope you get a chance to make this over the weekend. And as always, let me know what you think!