Apple Sour Cream Kuchen

30m
Prep Time
45m
Cook Time
1h 15m
Ready In

Recipe: #1704

October 30, 2011



"A favorite seasonal treat from Ann Bryn (the Cake Mix Doctor). I have made this for church and family gatherings, and for bake sales. It is always a hit! In the instructions I share my findings with various pan sizes so that you can choose to prepare a moist and gooey cake (Bryn's version) or a firmer cake (my preference)."

Original is 20 servings

Nutritional

  • Serving Size: 1 (85.7 g)
  • Calories 206.2
  • Total Fat - 8 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 26.7 mg
  • Sodium - 169 mg
  • Total Carbohydrate - 32.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 8.5 g
  • Protein - 2.5 g
  • Calcium - 62.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl, toss the apples with the lemon juice; set aside.

Step 2

Place your oven rack in the center of the oven. Preheat to 350F (180C or gas mark 4).

Step 3

Lightly grease the pan(s) of your choice: 9x13 inch pan for a moist and gooey cake, 10x15 inch pan (jelly roll) for a firmer cake, or 2 8x10 inch pans disposable pans for firmer cakes (great for bake sales).

Step 4

In a large mixing bowl combine the cake mix, sour cream, 4 ounces of butter and the egg. Blend on low speed just until the mixture forms a thick dough (about 1 minute).

Step 5

Gently press the dough to cover the bottom of your chosen pan(s). Bake for 10 minutes.

Step 6

Meanwhile, in a small bowl, combine the sugar and cinnamon.

Step 7

Remove the cake from the oven and leave the oven on. Carefully press the apple slices in rows over the top of the hot dough. Sprinkle with the sugar/cinnamon mixture. Drizzle with the remaining 4 Tablespoons melted butter.

Step 8

Return the cake(s) to the oven and bake until golden brown and a toothpick or cake tester inserted in the middle comes out clean (30-40 minutes). (Bryn bakes her 9x13 cake for 30-32 minutes but this was too gooey for me).

Step 9

Remove from the oven and place on a rack to cool for 20 minutes. May serve warm or at room temperature - great with vanilla ice cream or whipped topping. Stores at room temperature for 3 days or in the refrigerator for up to 1 week. I have not frozen it but Bryn says that it can be wrapped in foil and frozen.

Tips


No special items needed.

1 Reviews

Deely

The 5 stars come from DH, as he's the sweet eater in our home...so I know it's good because he takes his cakes seriously. I love that it's easy to put together. I always have a cake in the freezer, so DH can have his cake and ice cream when the mood strikes. I used a 9x13 pan and baked for 40 minutes. DH and I both thank you Acerast, for a great freezable cake!

5.0

review by:
(13 Dec 2011)

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