Restaurant Recipes

Schnitzelbank Restaurant Apple Strudel

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Yield: 12 to 15 servings


  • 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


  1. Heat oven to 350 degrees F. Butter a 9 x 13 inch baking pan and set aside.
  2. 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.
  3. In another bowl, combine apples, brown sugar, granulated sugar, cinnamon and as many raisins as you wish (if using). Spread over cake-mix mixture.
  4. In a small bowl, blend egg, sour cream and 1 teaspoon sugar. Spread atop apples.
  5. 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.


* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes.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.


Schnitzelbank Restaurant, Jasper, Indiana

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