Apple Sour Cream Kuchen

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 20
• 1 (18 1/4 ounce) package yellow cake mix
• 1 cup sour cream
• 8 tablespoons butter, melted
• 1 egg
• 4 -5 apples, large, peeled and sliced 1/4 inch thick
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1 teaspoon cinnamon

Recipe

• 1 place a rack in the center of the oven.
• 2 preheat the oven to 350°f.
• 3 lightly grease the pan(s) of your choice according to how moist or firm you like your cake.
• 4 9x13 inch pan for a moist, gooey cake.
• 5 10x15 inch jelly roll pan for a firmer, sheet cake.
• 6 or 2 8x10 disposable pans for firm cakes (that are great for bake sales.).
• 7 in a large mixing bowl, place the cake mix, sour cream, 4 tablespoons butter and the egg.
• 8 blend on low speed just until the mixture forms a thick dough (about 1 minute).
• 9 gently press the dough evenly over the bottom of your chosen pan(s) so that it reaches the sides.
• 10 bake for 10 minutes.
• 11 meanwhile, toss the apple slices with the lemon juice in another mixing bowl.
• 12 combine the sugar and cinnamon in a small bowl.
• 13 remove the cake from the oven but leave the oven on.
• 14 arrange the apple slices in rows over the top of the cake.
• 15 sprinkle the sugar mixture evenly over the apples.
• 16 drizzle the remaining 4 tablespoons of melted butter over the sugar mixture.
• 17 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).
• 18 remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
• 19 this is wonderful warm but also too good to resist when cool.
• 20 store covered at room temperature for 3 days or in the refrigerator for up to a week.
• 21 i have not frozen this cake but it says you can wrap it in foil and freeze it.