Time 1h10m Yield 12 Number Of Ingredients 16 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.
Time 1h20m Yield 8 Number Of Ingredients 12 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.
Time 50m Yield 12 Number Of Ingredients 7 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.
Time 1h15m Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use. Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.
Time 40m Yield 12 serving(s) Number Of Ingredients 8 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!.
Time 1h15m Yield 20 serving(s) Number Of Ingredients 8 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.
Time 55m Yield 15 servings. Number Of Ingredients 12 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.
Time 50m Yield 9 servings. Number Of Ingredients 14 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.
More about “apple sour cream kuchen recipes”
Time 25m Yield 5-6 pancakes, 2-3 serving(s) Number Of Ingredients 9 Steps:
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In a medium bowl, combine apples, sour cream, egg and vanilla. Mix well. Add apple mixture to dry ingredients. Stir until just blended. Lightly grease griddle or large skillet with butter or Pam. Heat griddle to 350-375 degrees, or heat skillet over medium heat. Pour heaping 1/2 cup batter onto griddle and cook until bubbles form and tops look dry. (The time to cook may vary depending on how large you make your pancakes) It took mine about 10-15 minutes on each side using 350 degree). Turn pancakes and cook until golden brown on bottom. Serve with your favorite syrup and enjoy.
