Apple Sour Cream Kuchen Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat milk, shortening, egg, and vanilla extract together in a bowl until smooth. Stir 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt into milk mixture until dough comes together. Spread dough out into the bottom of a rimmed baking sheet.
• Spread apples over the dough on the baking sheet.
• Stir 1 cup sugar, melted butter, 1/4 cup flour, and cinnamon together in a bowl until topping is combined. Sprinkle topping over apples.
• Bake in the preheated oven until apples are tender and topping is golden, about 40 minutes.

Steps:

• Preheat oven to 350 degrees F, then grease & flour a 13"x9" baking dish.
• In a medium bowl, combine margarine, cake mix & coconut until crumbly.
• Cover the bottom of prepared baking dish with this mixture, spreading evenly & patting down, building up edges to form a crust.
• Place apple wedges on top, arranging them evenly.
• Combine cinnamon & sugar, & sprinkle this mixture over apples.
• In a small bowl, combine sour cream & egg, then drizzle this mixture on top of cinnamon/sugar mixture.
• Bake for 35 minutes or until apples are tender & edges are golden.
• Remove from oven, cool slightly & enjoy!.

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.

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:

• 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 small bowl, dissolve yeast in warm water. Add the egg, milk, butter, sugar, lemon zest, salt and 3/4 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface. With floured hands, knead until smooth and elastic, about 6-8 minutes. Press into a greased 8-in. square baking dish; build up edges slightly., For topping, in a small bowl, combine cream cheese and sugar. Gently spread over dough. Arrange apple slices over top; brush with butter. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Bake until golden brown and apples are tender, 30-40 minutes. Cool on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

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:

• Put 2 1/2 cups of the flour in a bowl with the salt, sugar, and yeast.
• Beat the eggs and add them, with the vanilla, lemon zest, and nutmeg, to the lukewarm milk.
• Stir the liquid ingredients into the dry ingredients, to make a medium-soft dough, being prepared to add more flour as necessary.
• Work in the soft butter and knead by hand for about 10 minutes.
• When the dough is ready it will appear smoother, and springier.
• Cover with a tea towel and leave till doubles (1 to 1 1/4 hours), or leave to rise in a cool place overnight.
• Punch down dough and press in a 9X13 inch pan, if the dough seems like it won't stretch to fit, let it rest for 10 minutes.
• Once the dough is pressed into the pan, let it rise for an additional 15-20 minutes.
• Heat the oven to 400°F.
• Peel and core the apples and chop them finely.
• When the dough is ready, beat the egg with the cream, grate over a little nutmeg and brush the top of the dough with this mixture.
• Cover the egg glazed dough with the apples, then mix together the sugars and allspice and sprinkle over.
• Top with the almonds and put in the oven for 15 minutes.
• Turn oven down to 350°F and cook for another 15 minutes or so, until the dough is swelling and golden and the edges.
• Remove from the oven and make a runny icing, spoon and trickle it over the cake.
• Cool for about 15 minutes and serve warm.

Steps:

• Position rack in center of oven and preheat to 375.
• Butter a 9-inch tart pan with 1 1/2 inch high sides and removeable bottom. (I use a springform pan) Set aside.
• For crust:.
• Blend flour, butter, sour cream, 1 T sugar, hard-boiled egg yolk, cinnamon, nutmeg and salt, till mixture resembles coarse meal.
• Transfer all but 1/2 cup of mixture to prepared pan.
• Press mixture evenly into the bottom and up the sides of the pan.
• Bake 10 minutes. Brush with egg white.
• Continue baking till brown, about 15 minutes.
• Transfer to rack.
• Reduce oven temp to 350.
• Add remaining 2 T of sugar to reserved mixture in bowl and blend. Chill crumb mixture till ready to use.
• For Filling:.
• Thinly slice apples.
• Mix sugar, sour cream, egg yolks, flour, vanilla and cinnamon till smooth (referred to in later steps as "custard").
• Arrange half the apple slices, overlapping slightly, in concentric circles on prepared crust.
• Sprinkle half the raisins or currants over.
• Repeat procedure with remaining apple slices and raisins.
• Spoon custard mixture over apples, lifting apples slightly and smoothing custard between slices.
• Sprinkle reserved crumb mixture over top.
• Place pan on cookie sheet. Bake till custard is set, covering edges of crust with foil if browning too quickly, about 65 minutes.
• Let stand 10 minutes. Remove sides of pan. Serve warm or at room temperature with whipped cream or cream fraiche. Or just as is :).

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:

• Make the crust: Preheat oven to 375 degrees. Whisk flour, baking powder, sugar, and salt in a large bowl. Using your fingers, work in butter until just incorporated. Press into a 9-inch pie plate.
• Make the filling: Stir sugar and cinnamon in a small bowl. Arrange apple evenly over crust, overlapping if necessary. Sprinkle with cinnamon-sugar.
• Bake 15 minutes. Whisk together half-and-half and eggs. Raise oven temperature to 400 degrees. Pour egg mixture over apples. Bake until set, about 20 minutes. Let cool on a wire rack at least 1 hour.