Also known as German Apple Cake, this delightful Apple Cinnamon Kuchen is flavorful and sweet. A buttery yellow cake base is topped with freshly sliced Gala apples and a little bit of cinnamon and sugar–all before being crowned with an incredible, creamy custard.
Enjoyed warm or cold, this tasty dessert is a flavor sensation and a must try for all apple dessert lovers!
Why We Love It
It’s officially September! The dog days of summer are almost behind us. Mornings and nights are getting a little cooler and soon there will be a crispness in the air.
Oh, how I long for that change, which brings with it delicious fall fruit, desserts and cozy soups! For me, it’s one of the best times of year. You can almost smell the hint of cinnamon in the air–especially when you’ve been baking as many desserts as I’ve been lately! Dutch Apple Crumb Pie, anyone?
One of my favorite desserts to make this time of year is this glorious Apple Cinnamon Kuchen–a recipe I found tucked away in my Nana’s recipe box. For me, it’s the epitome of early fall. Spiced cinnamon and sugar-topped Gala apples bake to perfection in this tasty gem, which has such a deliciously simple homemade custard on top. And the best part? It all starts with a box of yellow cake mix!
We love this one served warm or cold and enjoy it even more the longer it sits. Like a fine wine, Apple Cinnamon Kuchen ages to perfection as the days go by (within refrigerated reason, of course). The cake base becomes more saturated with the butter, leaving an out of this world amazing taste and flavor!
I’m pretty sure all of us shed a little tear when this one is gone!
Why You’ll Love It
| Fresh ingredients: Fresh apples are better for you and are packed full of vitamin C. Box cake hack: It all starts with a simple box of yellow cake mix, so less measuring and ingredients are required. Tastes better the longer it sits: You can feel confident making this dessert ahead of time; the longer it sits, the tastier the cake base gets! Delicious results without all the hassle: This layered dessert is rich and flavorful, yet is relatively simple to put together. No hand mixer is required. |
Apple Cinnamon Kuchen Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 box yellow cake mix
- 3 cups apple slices; peeled and sliced thin- I use Gala or Honeycrisp
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 cup reduced fat sour cream– I use Daisy’s or Breakstone’s
- 2 egg yolks
How to make Apple Cinnamon Kuchen
You’ll want to gather the following equipment:
- 1 large mixing bowl
- pastry blender (optional, but helpful for mixing cake mix and butter together)
- 13 x 9 square pan, lightly greased
- mixing spoon
- measuring cups
- measuring spoons
- fruit/vegetable peeler
- paring knife
- cutting board
- 2 small mixing bowls
- powdered sugar shaker (optional, but handy for sprinkling on the sugar and cinnamon)
Getting started
- Preheat oven to 350 degrees
- Soften butter on counter
Start making Apple Cinnamon Kuchen by preparing the cake base first.
In a large mixing bowl, combine cake mix with softened butter. Use a pastry blender to help combine the ingredients. The mixture will be crumbly.
Gently press the mixture into a prepared pan, building up slight edges along the sides.
Then bake this portion for 10 minutes.
Kitchen Ready Betty tip: It’s important to lightly press the mixture into the pan. Avoid pressing too hard or it may stick. If it’s packed down too much, the bottom layer also won’t bake properly and might come out dry.
While the cake layer/crust is baking, prep the apples. Wash and peel the skins. Then use a paring knife to halve and core the apples. Slice apples into even-sized slices, aiming for 1/4 inch thickness or less. Then place the sliced apples on top of the warm crust.
Kitchen Ready Betty tip: Try to keep the slices uniform so that the apples bake evenly. Aim for thin slices so that the fruit is fork-tender after it bakes.
In a small bowl, mix the sugar and cinnamon together. Then sprinkle over the apples.
Make the custard by blending the sour cream and egg yolks together. Drizzle over the apples. Then use a spoon to spread it further. (The custard will not cover all the apples in the pan.)
Bake uncovered at 350 degrees for 25 minutes or until edges are light brown. DO NOT OVERBAKE.
Let stand 5-10 minutes before serving.
Serve warm or cold. Because of the custard, I usually don’t serve this with whip or ice cream.
Apple Cinnamon Kuchen Leftovers?
Cover with foil or store in an airtight container. Refrigerate for up to 3 days.
Enjoy leftovers right out of the fridge, or cover with aluminum foil and reheat at 325 degrees for 10 minutes or until heated through.
Apple Cinnamon Kuchen
Description
Also known as German Apple Cake, this delightful Apple Cinnamon Kuchen is flavorful and sweet. A buttery yellow cake base is topped with freshly sliced Gala apples and a little bit of cinnamon and sugar--all before being topped with an incredible, creamy custard.
This tasty box cake hack is a must try for all apple dessert lovers!
Apple Cinnamon Kuchen
How to Make Apple Cinnamon Kuchen:
-
Before starting:
Preheat oven to 350 degrees
Soften butter on counter
-
In a large mixing bowl, combine cake mix with softened butter. Use a pastry blender to help combine the ingredients.
The mixture will be crumbly. -
Gently press the mixture into prepared pan, building up slight edges along the sides. Then bake this portion for 10 minutes.
It's important to lightly press the mixture into the pan. Avoid pressing too hard or it may stick. If it's packed down too much, the bottom layer also won't bake properly and might come out dry. -
While the cake layer/crust is baking, prep the apples. Wash and peel the skins. Then use a paring knife to halve and core the apples. Slice apples into even-sized slices, aiming for 1/4 inch thickness or less. Then place the sliced apples on top of the warm crust.
Try to keep the slices uniform so that the apples bake evenly. Aim for thin slices so that the fruit is fork-tender after it bakes. -
In a small bowl, mix the sugar and cinnamon together. Then sprinkle over the apples.
-
Make the custard by blending the sour cream and egg yolks together. Drizzle over the apples. Then use a spoon to spread it further. (The custard will not cover all the apples in the pan.)
-
Bake uncovered at 350 degrees for 25 minutes or until edges are light brown. DO NOT OVERBAKE. Let stand 5-10 minutes before serving.
-
Cover leftovers with foil or store in an airtight container. Refrigerate for up to 3 days. Enjoy right out of the fridge, or cover with aluminum foil and reheat at 325 degrees for 10 minutes or until heated through.
Note
I prefer Gala or Honeycrisp apples for this recipe.
Whichever apples you choose, take time to make sure they are sliced thin and uniform.
Any brand of yellow cake mix will work in this recipe. Aim to get a box that is at least 15 ounces.
