Name: Sunny's Easy Apfelkuchen
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 8 to 12 servings
Ingredients: 1/4 cup fresh lemon juice; 5 Granny Smith apples, peeled, cored and sliced into 1/8-inch wedges; One 15.25-ounce box white cake mix; 1 1/4 cups apple cider; 1/3 cup sour cream; 3 large eggs, whisked; Nonstick cooking spray, for the pan; 2 1/2 cups packed light brown sugar; 1 cup all-purpose flour; 1 teaspoon cinnamon sugar, plus more for dusting; 2 sticks (1 cup) salted butter, frozen for 20 minutes; Sunny's Bourbon Whipped Cream, recipe follows; 1 cup heavy cream; 1 tablespoon bourbon; 1 tablespoon granulated sugar

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.
For the apples: Add the lemon juice and 2 cups of water to a large bowl and stir. Add the apple wedges. Set aside.
For the batter: Add the cake mix to a large bowl. Whisk together the cider, sour cream and eggs in a separate bowl. Add the wet ingredients to the cake mix and stir until combined.
For the streusel: Add the brown sugar, flour and cinnamon sugar to a large bowl. Stir to combine. Using a box grater, shred the chilled butter into the bowl. Use a pastry cutter or fork to mix and toss the mixture until crumbly. Place back in the refrigerator if needed while preparing to bake.
To assemble: Spray the bottoms and sides of a 9-inch springform cake pan with cooking spray. Place a circle of parchment paper on the bottom and spray again. Pour half of the cake batter in the pan. Sprinkle the top with half of the streusel mixture, then add half of the apple slices in a circular fanning pattern. Repeat the layers and dust the top with cinnamon sugar.
Bake until a wooden skewer inserted in the center of the cake comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Cool on a rack for 30 minutes before releasing the spring form.
For serving: Serve the cake slices with Sunny's Bourbon Whipped Cream.

Sunny's Bourbon Whipped Cream:

In a large bowl, whisk the heavy cream until light and soft. Add the bourbon and granulated sugar and continue to whisk until soft, lazy peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.