Best Apple Sour Cream Kuchen Recipes

APPLE SOUR CREAM KUCHEN

Steps:

• 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.

SOUR CREAM APPLE CRUMB KUCHEN

Steps:

• For Topping: Blend walnuts, brown sugar, flour and cinnamon in processor until nuts are finely chopped. Add butter and cut in using on/off turns just until clumps begin to form. (can be made 1 day ahead. Cover and chill.) For Filling: Mix apples, sugar and cinnamon in medium bowl. For Cake: Preheat oven to 350 degrees F. Butter 13X9X2-inch glass baking dish. Whisk sour cream and milk in small bowl to blend. Sift flour, baking powder, baking soda and salt into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs 1 at a time , beating after each addition. Mix in lemon peel and vanilla and lemon extracts. Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth. Spread half of batter in prepared pan. Spoon filling atop batter. Spread remaining batter over filling. Sprinkle with topping. Bake cake until tester inserted into center comes out clean, covering top loosely with foil if browning too quickly, about 45 minutes. Cool in pan on rack at least 2 hours. Cut into squares.