Sour Cream Apple Cake
Submitted by susannamann
Easy sour cream apple cake with a buttery coconut crust made from yellow cake mix. Cinnamon-dusted apple slices get a tangy sour cream drizzle and bake up golden in under an hour. Serve warm.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
55 minThis is one of those back-pocket recipes that looks like you fussed but takes almost no effort.
Yellow cake mix gets cut with butter and tossed with flaked coconut to form a crumbly, shortbread-style crust. Canned apple slices go right on top, dusted with cinnamon sugar, then drizzled with a quick sour cream and egg mixture that bakes into a custard-like glaze.
The whole thing comes together in about 55 minutes and tastes best served warm, straight from the pan.
Variations
- Swap the apples for cherry, pineapple, or peach pie filling for a completely different cake with the same easy base.
- Toss in a handful of chopped pecans with the coconut crust for extra crunch.
- Use fresh apple slices tossed with a squeeze of lemon if you want to skip the canned version.
Pro Tips
- Build the crust up slightly on the edges to hold in the sour cream drizzle.
- The sour cream mixture is meant to drizzle, not cover. Don’t worry if the apples peek through.
- Pull it out when the edges are just light golden. Overbaking dries out the sour cream layer.
Ingredients
Directions
Heat oven 350℉ (180℃).
Cut butter into dry cake mix with fork, mixture will be crumbly.
Mix in coconut.
Pat mixture lightly into ungreased baking pan, 13 x 9 inches, built up slightly on the edges.
Bake 10 minutes.
Arrange apple slices on warm crust.
Mix sugar cinnamon; sprinkle on apples.
Blend sour cream and beaten egg; drizzle over apple and cinnamon mixture.
(This mixture will not completely cover apples, is more of a drizzle than topping.)
Bake additional 25 minutes until edges are light golden brown.
Do not overbake. Serve warm.
Variation: Substiute cherry, pineapple, or peach pie filling.
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