Restaurant Recipes
Schnitzelbank Restaurant Apple Strudel
Yield: 12 to 15 servings
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 1/2 cup coconut
- 1/2 cup butter
- 7 cups peeled, sliced apples
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- Raisins, to taste (optional)
- 1 egg
- 1 cup sour cream
- 1 teaspoon granulated sugar
Instructions
- Heat oven to 350 degrees F. Butter a 9 x 13 inch baking pan and set aside.
- In a large bowl, combine cake mix, coconut and butter. Use a pastry mixer, knife or food processor to chop the butter into small pieces, until the mixture looks crumbly. Scatter mixture to cover bottom of buttered pan.
- In another bowl, combine apples, brown sugar, granulated sugar, cinnamon and
as many raisins as you wish (if using). Spread over cake-mix mixture.
- In a small bowl, blend egg, sour cream and 1 teaspoon sugar. Spread atop apples.
- Bake for 45 minutes. Mixture is done when a knife poked into the center reveals a spongy, cake-like texture on the bottom layer. The top will remain somewhat gooey, so a wooden pick test will not work.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.
Attribution
Schnitzelbank Restaurant, Jasper, Indiana