Quick Autumn Pie
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Last updated
01 October 2025
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Quick Autumn Pie
A cake that comes together in minutes, with no extra gadgets or unusual ingredients.
Cook Time
40 minutes
Equipment
  • Image of 9 Inch Non-stick Springform Pan
    9 Inch Non-stick Springform Pan
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  • Image of Care Parchment Baking Paper
    Care Parchment Baking Paper
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Ingredients
Calories
260
Serves
8
  • Eggs 2 pcs
  • Sugar 120 g
  • Vanilla extract a few drops
  • Sour cream 50 g
  • Oil 50 ml
  • All-purpose flour 180 g
  • Baking powder 1 tsp
  • Breakstone's Low Fat Cottage Cheese 100 g
  • Apple 1-2 pcs
  • Sugar + Cinnamon if desire (for apples)
  • Any nuts to serve
Image of ingredients of Quick Autumn Pie
Instructions
  1. In a deep bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is smooth and well combined.
  2. Add the sour cream and oil, then mix until well combined.
  3. Add the flour and baking powder to the mixture, and mix thoroughly until completely smooth.
  4. Line a 21–22 cm (8–9 in) metal baking pan with parchment paper, pour in the batter, and spread it evenly with a spatula.
  5. Spread the cottage cheese evenly over the batter.
  6. Slice a fresh, juicy apple thinly and arrange the slices over the cottage cheese.
  7. In a small bowl, mix the sugar (I used cane sugar) with cinnamon, and sprinkle this mixture over the top of the cake (the apples).
  8. Bake for 35–40 minutes in a preheated oven at 350°F (180°C), until golden brown.
  9. You can serve it immediately with a hot drink and a scoop of ice cream, or let it cool and enjoy it at any time.
Notes

Key tips for making this cake: All ingredients should be at room temperature. Sugar can be replaced with stevia or another liquid sweetener. Flour can also be substituted with gluten-free flour, though I dont recommend it. Cottage cheese can be swapped for whipped cream cheese (it will be creamier, but higher in calories). Instead of apples, you can use any fruits or berries you like. It tastes best warm with a scoop of ice cream, but the choice is yours

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Yuliia Rybachenko
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