Sour Cream Apple Crumb Kuchen Recipes

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.

Steps:

• In a large bowl, combine the flour, brown sugar and butter; beat at low speed until crumbly. Stir in nuts. Press about 2-3/4 cups into an ungreased 13x9-in. baking pan. , To the remaining crumb mixture, add the cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over crust. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with whipped cream if desired.

Steps:

• Preheat oven to 350.
• Grease a 13 x 9 x 2 baking pan.
• Cream butter and sugar.
• Add eggs and vanilla, beat well.
• Sift together flour, baking soda, baking powder, and salt.
• Add dry ingredients to the first mixture alternately with 1 cup sour cream.
• Stir in chopped apples.
• Spread evenly in greased pan.
• Mix together ingredients for nut topping.
• Sprinkle over batter.
• Bake for 35-40 minutes.

Steps:

• Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 20-25 minutes. Cool on a wire rack., In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake until golden brown and apples are tender, 60-70 minutes. Cool completely on a wire rack. Cut into bars.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
• Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
• While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
• After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.

Steps:

• Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 400°F. Butter a 12-inch tart pan or a 9 × 13-inch cake pan.
• Cream the softened butter and 3/4 cup of the granualted sugar until light in a large bowl, using an electric mixer; add the eggs and vanilla and beat until light and fluffy. Add the flour, baking powder, and salt to make a smooth dough.
• Spread the dough into the prepared pan.
• With a sharp knife, make lengthwise cuts in the apples, 1/4 inch apart but not all the way through, so the halves still hold together. Press the apple wedges, cut side down, evenly into the batter. Brush the apples with the melted butter and sprinkle with the remaining 2 tablespoons granulated sugar.
• Bake on the center rack for 25 minutes, until the cake is golden and the apples are cooked through. Remove from the oven and cool on a wire rack. Sprinkle with powdered sugar.

Steps:

• Preheat oven to 350 degrees.
• Cut the butter into the dry cake mix until it is crumbly.
• Press the mixture into a greased 9x13 baking pan in order to form the crust.
• Bake the crust for 10 minutes.
• Place apple slices on the warm crust.
• Mix together the cinnamon and sugar and sprinkle over the apples.
• Whisk together the sour cream and eggs and drizzle over the apples.
• Bake for 25 minutes or until the edges look light brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
• Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
• Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.