Apple Sour Cream Kuchen

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.