A classic baked Apple & Sour Cream Slice made with a tea cake-style base and topped with layers of sliced apple, sour cream and cinnamon.
When it comes to old fashioned slices, this Apple & Sour Cream Slice is right up there with Caramel Slice, Peppermint Slice, Jelly Slice and Coconut Ice. There's a reason these classic slices are more popular than ever!
Homemade Old Fashioned Apple & Sour Cream Slice
There are some variations of this slice that use packet cake mix for the base - but my version is completely homemade (and it honestly couldn't be easier!).
The homemade base is a very simple 1 bowl, no-fuss teacake that takes just a couple of minutes to mix together. So forget about using a packet mix... this version is cheaper and just as simple!
The Ingredients for Apple & Sour Cream Slice
For the base:
- melted butter
- self-raising flour
- caster sugar
- desiccated coconut
- vanilla extract
For the layers:
- thinly sliced apple
- eggs
- sour cream
- ground cinnamon or cinnamon sugar
* Please scroll to the recipe card at the bottom for ingredient quantities and the method
How To Make Apple Slice With Sour Cream
Step 1 - Prepare The Tea Cake Base
Place the melted butter, caster sugar, coconut and vanilla extract into a medium sized bowl. Sift over the self raising flour. Mix until smooth and creamy. Bake until lightly golden.
Step 2 - Layer The Apple Slices
Place thinly sliced pieces of apple on top of the baked base.
Step 3 - Mix The Sour Cream And Eggs
Use a whisk or a fork to combine the sour cream and eggs. Pour it over the top of the apple slices.
Step 4 - Sprinkle With Cinnamon
Sprinkle a little ground cinnamon or cinnamon sugar over the top of the slice.
Step 5 - Bake Until Set
Bake in the oven for 20 minutes or until the sour cream has set.
Storing The Slice
Apple & Sour Cream Slice can be stored in an airtight container in the fridge for up to 4 days.
More Apple Recipes
If you love apple recipes, check these ones out too!
- Classic Apple Crumble
- Easy Apple Cake
- Apple Crumble Muffins
- Healthy ABCD Muffins (apple, banana, coconut and date)
- Apple & Cinnamon Scrolls
- Apple Crumble Cake
FAQ
Does this slice freeze well?
I don't recommend freezing this slice.
What type of apples can I use?
You can use absolutely any type of apple you like (I generally use Pink Lady or Granny Smith).
Is this slice super sweet?
No, not at all! The only sugar in this slice is a small amount in the base. Therefore, it's not overly sweet at all.
Can I make Apple & Sour Cream Slice in my Thermomix?
Of course! There's conventional as well as Thermomix methods in the recipe card below.
Do you have any tricks for cutting this slice?
I like to use a small serrated knife to cut through the apple layer and then a large flat knife to cut through the rest of the slice.
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Apple & Sour Cream Slice
Ingredients
- 125 g butter melted
- 200 g (1 ⅓ cups) self-raising flour
- 150 g (¾ cup) caster sugar
- 65 g (¾ cup) desiccated coconut
- 2 teaspoon vanilla extract
- 2 eggs
- 250 g sour cream
- 2 apples peeled and thinly sliced
- 2 teaspoon ground cinnamon see notes
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (160 if using a fan forced oven). Grease and line a 20cm square cake tin with baking paper.
- Place the melted butter, caster sugar, coconut and vanilla extract into a medium sized bowl. Sift over the self raising flour. Mix until smooth and creamy.
- Press mixture into the tin and bake for 15-20 minutes or until lightly golden.
- Take the slice out of the oven and layer the thinly sliced apple over the top.
- In a bowl, beat the sour cream and eggs together until well combined. Pour the sour cream mixture over the top of the apple.
- Sprinkle the ground cinnamon over the top (or cinnamon sugar).
- Place back into the oven for another 20 minutes or until the sour cream has set in.
- Allow to cool in the tin before placing into the fridge to cool completely.
- Cut into slices when completely cold.
Thermomix Method
- Preheat oven to 180 degrees celsius (160 if using a fan forced oven). Grease and line a 20cm square cake tin with baking paper.
- Place the butter into the TM bowl and melt on Speed 3, 60 degrees for 2 minutes.
- Add in the caster sugar, coconut, self raising flour and vanilla essence and mix on Speed 3 for 30 seconds (scraping down the sides of the bowl if needed).
- Press mixture into the tin and bake for 15-20 minutes or until lightly golden.
- Take the slice out of the oven and layer the thinly sliced apple over the top.
- Place the sour cream and eggs into the TM bowl and mix on Speed 4 for 30 seconds. Pour the sour cream mixture over the top of the apple.
- Sprinkle the cinnamon over the top (or cinnamon sugar).
- Place back into the oven for another 20 minutes or until the sour cream has set.
- Allow to cool before placing into the fridge to cool completely. Cut into slices when completely cold.
Julie says
Hi Lucy, can you use Gluten Free self-raising flour for this recipe?
Lucy says
I haven't tried that sorry!!
Therese May King says
can i use pre stewed apple and rhubarb or will i require to use a setting agent
Lucy says
Hi there, for the best texture, I would recommend using thinly sliced uncooked apple (not stewed).
Bianca says
I use canned apples all the time for this - it’s the way my mum used to make it. It works fine - I use 1 x 400g tin but it will be softer bite texture than fresh apples. Just be sure to check each slice for seed kernels or skin as that is unpleasant to bite into.