Sour Cream Apple Cake
Yield
servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | package |
cake mix, yellow
|
|
| ½ | cup |
coconut
flaked |
*
|
| 20 | ounces |
apples
canned |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
sour cream
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 1 | package |
cake mix, yellow
|
|
| 118 | ml |
coconut
flaked |
*
|
| 578 | ml/g |
apples
canned |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
sour cream
|
|
| 1 | each |
eggs
|
|
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.
