This recipe for Apple Kuchen looks to be published in a magazine and taped to an index card.
Developed and published by Betty Crocker, it uses its yellow cake mix as the base.
At this time we do not know the history of this Betty Crocker recipe and will update the information if we find out when it was published.
Apple Kuchen Recipe Card Front
Front of the recipe card for Apple Kuchen.
There is a notation in the upper right-hand corner that this recipe is “too sweet” for the original recipe card owner.
Vintage Recipe Box 090
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Apple Kuchen Recipe
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- ½ cup butter or margarine, softened
- 1 package Betty Crocker yellow cake mix
- ½ cup flaked coconut
- 1 can (20 ounces) pie-sliced apples, well drained or 2½ cups sliced pared baking apples
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 cup dairy sour cream
- 2 egg yolks or 1 egg
- Heat oven to 350°.
- Cut butter into cake mix (dry) until crumbly.
- Mix in coconut.
- Pat mixture lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges.
- Bake 10 minutes.
- Arrange apple slices on warm crust.
- Mix sugar and cinnamon; sprinkle on apples.
- Blend sour cream and egg yolks; drizzle over apples (Topping will not completely cover apples.)
- Bake 25 minutes or [until] edges are light brown. (Do not over bake.)
- Serve warm.
PEAR KUCHEN: Substitute 2 cans (16 ounces each) sliced pears, drained on paper towels, for the apples and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the yellow cake mix.
PEACH KUCHEN: Substitute 1 can (29 ounces) sliced peaches, drained on paper towels, for the [x] and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix.