Apple Sour Cream Kuchen
Recipe: #1704
October 30, 2011
Categories: Desserts, Apple, German, Oven Bake, Vegetarian, Cake Mix, Sour Cream, Kosher Dairy, more
"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)."
Ingredients
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.