Strawberry Sour Cream Kuchen

Strawberry Sour Cream Kuchen

5 from 1 reviews
Strawberry Sour Cream Kuchen
 
Prep time
Cook time
Total time
 
This is a version of one of my favorite childhood desserts, Sour Cream Apple Kuchen. It creates an amazing, buttery, gooey dessert that's perfect for serving warm with ice cream. As a bonus, it's super quick and simple to make!
Author:
Serves: 12-14
Ingredients
  • 1/2 cup cold butter, cut into 1/2-inch cubes
  • 1 box yellow cake mix
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 cup sour cream
  • 1 egg
  • 1 1/2 - 2 pounds fresh strawberries, hulled and halved
  • 1 cups toasted chopped pecans
  • vanilla bean ice cream or whipped cream for serving
Instructions
  1. Toast the pecans: Preheat oven to 350 degrees F. Spread the pecans out on a baking sheet lined with foil and bake at 350 degrees F for about 5-7 minutes or until fragrant, tossing several times. Set them aside, leaving the oven set to 350 degrees F.
  2. Make the kuchen: Spray a 9 x 13-inch baking pan with cooking spray. In a medium bowl, use a pastry cutter or two knives to cut the butter cubes into the cake mix until the butter cubes are the size of small peas and are well distributed. Press this mixture into the prepared pan, building it up slightly on the edges. Bake this for 10 minutes. In the meantime, mix together the sugar and cinnamon in a small bowl. In a separate small bowl, whisk together the sour cream and egg until smooth.
  3. Remove the base from the oven and arrange the strawberries on it (and by “arrange,” I mean just make sure they’re even — no need for fuss. Use as many strawberries as you need to cover the crust.) Sprinkle the cinnamon-sugar mixture over the berries. Drizzle the sour cream mixture over top (it won't completely cover the berries). Bake for 25 minutes or until the sour cream mixture is just barely developing some color. Don't overbake. Sprinkle on toasted pecans and serve warm with ice cream or whipped cream.

 

8 Comments on Strawberry Sour Cream Kuchen

  1. Kristen @ A Mind Full Mom
    June 16, 2015 at 7:32 am (3 years ago)

    My family used to eat Kuchen every Sunday after church when the extended family got together–this brings back memories.

    Reply
  2. Meg @ The Housewife in Training Files
    June 16, 2015 at 7:58 am (3 years ago)

    Happy 6 years to you! And I love this unique post on looking back over 6years. Photography is always so difficult but these tips are so great!

    Reply
  3. allie@ThroughHerLookingGlass
    June 16, 2015 at 9:22 am (3 years ago)

    Congratulations on 6 amazing years Julie. You are an inspiration. The kuchen is beautiful and wish I had some for breakfast with my coffee. (Naughty.)

    Reply
  4. Archana
    June 16, 2015 at 9:38 am (3 years ago)

    Love this Julie! I just learned so much about photography not to mention a delicious new recipe! 🙂

    Reply
  5. Joshua Hampton
    June 16, 2015 at 11:57 am (3 years ago)

    Congratulations on your sixth year of blogging. What a wonderful kuchen recipe. And thanks for your photography tips. Now I know why your pictures are gorgeous.

    Reply
  6. Catherine
    June 17, 2015 at 12:25 am (3 years ago)

    Dear Julie, Congratulations my dear! Happy Blogiverary. Thank you for sharing your wonderful tips. I have been at a crossroads about buying a new camera. I hope you don’t mind if I reach out to you in the near future with some questions. I just signed up for that helpful photography sheet. I can’t wait to read it.

    This kuchen looks and sounds absolutely wonderful. I must try it. xo, Catherine

    Reply
  7. Jane S
    June 17, 2015 at 9:54 pm (3 years ago)

    Julie, congratulations on six wonderful years! Looking forward to many more years of delicious recipes and thoughtful, insightful posts!

    Reply

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