This was published as an apple-cinnamon "soft oven cake". Which, honestly, seemed a little strange to me as most of the cake recipes I'm familiar with are baked in the oven. Upon reading the recipe, I discovered that it was basically just a Dutch baby with most of the butter omitted, so I decided to just revert to calling it that.

This lower-cal Dutch baby is definitely noticeably leaner and a bit eggier than the traditional recipe but, overall, it actually still works pretty well. Although, I do feel like saying it serves six is a bit of a stretch. I feel like cutting it in quarters is more reasonable (although that does, of course, increase the Points cost). To offset this a bit, I swapped out the sugar for monk fruit sweetener. It's still a bit higher in Points than I normally like my breakfasts to be, but I figure it's alright as a treat once in a while.

Apple-Cinnamon Dutch Baby

Slightly adapted from Weight Watchers

Ingredients

• 2 Tbsp. unsalted butter, divided
• 2 sweet apples, peeled and sliced
• 1 c. milk
• 1/4 c. all-purpose flour
• 3 large eggs
• 2 Tbsp. 1:1 monk fruit sweetener
• 2 tsp. vanilla extract
• 1/4 tsp. ground cinnamon

Directions

1. Preheat oven to 200°C (400°F) and lightly spray a 23cm (9") deep-dish pie plate with cooking spray.
2. Melt 1 Tbsp. of butter over medium heat.
3. Add apples and cook, tossing occasionally, for ~10 minutes.
4. Meanwhile, combine milk, flour, eggs, sweetener, and vanilla and whisk to combine and make a smooth batter. Set aside.
5. Add cinnamon to apples, stir to combine, and remove from heat.
6. Dump apples into prepared pie plate.
7. Return pan to heat and melt remaining 1 Tbsp. of butter.
8. Drizzle melted butter over apples, then pour batter over.
9. Bake at 200°C (400°F) for 25-30 minutes. Batter should be puffed up and only just set (and still fairly jiggly) in the centre.
10. Cut into quarters and serve with syrup, icing sugar, fresh fruit, and/or whipped cream.