Sunken Apple Pie

Name: Sunken Apple Pie
Yield: 12 servings
Ingredients: Oil for brushing; 4 cups (1 L) flour; 2 tsp (10 mL) cinnamon; ¾ tsp (4 mL) baking powder; ¼ tsp (1 mL) baking soda; 1¼ cups (300 mL) butter (2½ sticks), softened; 1½ cups (375 mL) sugar; 1 tsp (5 mL) salt; 3 eggs; 1½ cups (375 mL) whole milk; 1 cup (250 mL) Greek yogurt; 1 tbsp (15 mL) vanilla extract; 3 tbsp (45 mL) sugar; 1 tsp (5 mL) cinnamon; 3 baking apples

Prep 10 min

Cook 95 min

Ready in 105 min

Fresh apples and cinnamon sugar make this a beautiful and delicious cake.

Ingredients

Oil for brushing
4 cups (1 L) flour
2 tsp (10 mL) cinnamon
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
1¼ cups (300 mL) butter (2½ sticks), softened
1½ cups (375 mL) sugar
1 tsp (5 mL) salt
3 eggs
1½ cups (375 mL) whole milk
1 cup (250 mL) Greek yogurt
1 tbsp (15 mL) vanilla extract

3 tbsp (45 mL) sugar
1 tsp (5 mL) cinnamon
3 baking apples

Directions

Preheat the oven to 350°F (180°C). Brush the Large Round Baker with oil using the Chef’s Silicone Basting Brush.
Combine the flour, cinnamon, baking powder, and baking soda in a medium mixing bowl; set aside.
Combine the butter, sugar, and salt in a large mixing bowl. Beat with an electric mixer on medium speed until the mixture is smooth and light in color.
Add the eggs, one at a time, beating well after each addition. Add the milk, yogurt, and vanilla, and beat until smooth, scraping down the sides of the bowl as needed.
Add the flour mixture and beat until the ingredients are just combined and there are no lumps.
Pour the batter into the pan. Spread the batter evenly around the pan with the Classic Scraper.
In the Powdered Sugar Shaker, combine the sugar and cinnamon. Peel, core, and slice the apples using the Apple Peeler, Corer & Slicer. Cut the slices in half, from top to bottom, and arrange them over the cake in a spiral pattern. Sprinkle the top with the cinnamon sugar mixture.
Bake for 1 hour 20 minutes–1 hour 30 minutes, or until the Cake Tester & Releaser inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before releasing. Carefully invert the pan onto a cooling rack. Let it cool completely before serving.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 390, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 75 mg, Sodium 320 mg, Carbohydrate 49 g, Fiber 2 g, Sugars 25 g, Protein 6 g