Ingredients for Apple Sour Cream Kuchen
- 1 box (15.25 oz) yellow cake mix
- 8 oz sour cream
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 large egg
- 6 medium apples, peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- Butter or cooking spray for greasing pan
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How to Make Apple Sour Cream Kuchen
- Preheat oven to 350°F (175°C). Place a rack in the center.
- Grease your chosen pan: 9x13 inch for moist/gooey, 10x15 inch jelly roll pan for firm, or two 8x10 inch disposable pans for firm cakes.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 8 oz sour cream, 8 tablespoons (1 stick) unsalted butter (melted), and 1 large egg.
- Mix on low speed until a thick dough forms.
- Press dough evenly into the prepared pan, ensuring it reaches the sides.
- Bake for 10 minutes.
- While the crust bakes, toss 6 medium apples (peeled, cored, and thinly sliced) with 2 tablespoons lemon juice in a separate bowl.
- In a small bowl, combine ½ cup granulated sugar and 1 teaspoon ground cinnamon.
- Remove the partially baked cake from the oven; leave oven on.
- Arrange apple slices in rows over the crust.
- Sprinkle evenly with the sugar-cinnamon mixture.
- Drizzle with the remaining 4 tablespoons melted butter.
- Return to the oven and bake for 60-70 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan on a wire rack for 20 minutes before serving.
- Enjoy warm or cool! Store covered at room temperature for up to 3 days or in the refrigerator for up to a week. (Freezing in foil is also an option.)
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
76g
Fat
24g
Carbs
9g
