Apple Tatin

3 Granny Smith apples, peeled and sliced
8 Tbsp. softened butter
1/3 cup brown sugar
3/4 cups sugar
1/2 tsp. fresh lemon zest
2 large eggs
1/3 cup plain whole milk yogurt
1 Tbsp. pure vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. kosher salt

1. Preheat the oven to 350 degrees and grease a 9-inch pie pan with butter.
2. In a skillet, melt 2 of the tablespoons of butter.
3. Add the brown sugar and stir until the sugar is melted.
4. Fold in the peeled and sliced green apples and cook them for 3 to 4 minutes or just until the apples are becoming tender, but still firm.
5. Remove the apples from the heat and allow them to cool.
6. In a mixing bowl, using an electric mixer, cream the remaining 6 tablespoons of softened butter along with 3/4 cup of sugar until light and fluffy.
7. Add in the eggs one at a time until all are incorporated.
8. Beat in the yogurt, lemon zest and vanilla and set aside.
9. In a separate bowl, sift together the flour, baking powder and salt.
10. Fold the dry ingredients into the wet, just until everything is blended.
11. Line the bottom of the pie pan with the sauteed apples. Spread the batter evenly over the apples and bake for 30 to 35 minutes or until a toothpick comes out clean.
12. Remove the tatin from the oven and allow it to cool for 10 minutes. Run a knife around the sides to loosen the tatin from the pie pan and invert it onto a serving plate. Serve warm with a little dusting of confectionery sugar and whipped cream.