Julie Van Rosendaal bakes Piecaken: The cake that ate the pie
So here's the backstory on this pie-cake-thingamabobber.
A few days ago, the New York Times ran a story about Piecaken — a pie baked inside a cake. Also known as the dessert version of the turkducken.
Ever since, Julie Van Rosendaal has been getting not-so-subtle hints from the host of the Calgary Eyeopener, David Gray, to make him a piecaken.
On Friday, Julie surprised David with the hybrid dessert, which she says is a much simpler version of the cherpumple — cherry, pumpkin and apple pies baked inside several different cake layers.
"So it's a little more epic," said Julie.
Ummm no Julie. It's a monster compared to the piecaken.
Julie actually made a cherpumple back in 2010 and brought it to the CBC Radio studio the morning Naheed Nenshi was elected mayor of Calgary for the first time.
Julie says he hadn't slept a wink and inhaled an entire slice.
"It's powered him through, ever since."
Calgary Eyeopener Piecaken
Those small boxed pies you can buy in the bakery section of the grocery store are ideal for a piecaken because they fit nicely inside a 9-inch pan with room for the cake batter, too.
Cake batter:
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 1/2 cups all-purpose flour 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 1 small store-bought pie, any flavour (Julie used cherry)
Method:
Preheat the oven to 350 ˚F. In a large bowl, beat the butter and sugar together until light. Beat in the eggs and vanilla.
In a small bowl, stir together the flour, baking powder and salt. Add half to the butter mixture, beating on low or stirring by hand just until blended. Stir in the milk in the same way, then the rest of the flour mixture.
Butter a 9-inch round baking pan — one that's fairly deep and if you like, line it with a piece of parchment. Scrape half the batter into the bottom of the pan, then invert the pie on top (put it in upside-down, that is) and remove the pie pan.
Spread the rest of the batter over the pie, covering it completely. Bake for 1 hour, or until the cake is deep golden and seems springy to the touch. Itt can be hard to test, because the gooey pie in the middle will make it seem like its not cooked through. Poke it around the edges and it should spring back.
Let cool before frosting with your favourite frosting, or serve without. Serves 10.
