Apple Sour Cream Kuchen

Recipe by Acerast
READY IN: 1hr 15mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a rack in the center of the oven.
  • Preheat the oven to 350°F.
  • Lightly grease the pan(s) of your choice according to how moist or firm you like your cake.
  • 9x13 inch pan for a moist, gooey cake.
  • 10x15 inch jelly roll pan for a firmer, sheet cake.
  • Or 2 8x10 disposable pans for firm cakes (that are great for bake sales.).
  • In a large mixing bowl, place the cake mix, sour cream, 4 Tablespoons butter and the egg.
  • Blend on low speed just until the mixture forms a thick dough (about 1 minute).
  • Gently press the dough evenly over the bottom of your chosen pan(s) so that it reaches the sides.
  • Bake for 10 minutes.
  • Meanwhile, toss the apple slices with the lemon juice in another mixing bowl.
  • Combine the sugar and cinnamon in a small bowl.
  • Remove the cake from the oven but leave the oven on.
  • Arrange the apple slices in rows over the top of the cake.
  • Sprinkle the sugar mixture evenly over the apples.
  • Drizzle the remaining 4 Tablespoons of melted butter over the sugar mixture.
  • Return the pan(s) to the oven and bake the cake until it is golden brown and a toothpick inserted in the center comes out clean (30 - 40 minutes for the firmer cakes), (Ann Byrn bakes her 9x13 for 30-32 minutes but this was too gooey in the center for me).
  • Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
  • This is wonderful warm but also too good to resist when cool.
  • Store covered at room temperature for 3 days or in the refrigerator for up to a week.
  • I have not frozen this cake but it says you can wrap it in foil and freeze it.
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