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 tsp vanilla extract
- 2 eggs
- 250 g sour cream
- 2 apples peeled and thinly sliced
- 2 tsp 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.
Holly
Is egg essential? My daughter is allergic
Bake Play Smile
You could definitely use an egg substitute. 🙂
Vi
In my recipe (using packet cake (regular or GF) mix for the base) the canned apple is topped with sour cream only, no egg, then sprinkled with cinnamon sugar. It sets beautifully.
Bake Play Smile
Sounds great! Thanks for the tip!
Tatiana
This looks super yummy. One question though: could I use greek yogurt instead of the sour cream? It is not easy to find proper sour cream here in Greece. Thank you
Bake Play Smile
M you could definitely try, however I'm unsure of whether Greek yoghurt would hold it together enough!!
Lisa Said
Looks like a great recipe.
Would it be ok with canned apple pieces instead.
Bake Play Smile
Absolutely!
Carole
I used canned pie apple and the base became very soggy after it cooled down.
Bake Play Smile
Hi Carole, if you use canned apple, it might be best to drain it really well. Hopefully that will help next time! 🙂
Tanya Angus
Hi Lucy, I'm in the process of making this apple & sour cream slice (can't wait to try it!). I just wanted to ask about one of the instructions. You say to beat the first layer until its smooth and creamy, but with the quantities given, I could only get it to a loose crumble consistency. I googled other similar recipes, and those recipes indicated that it would be more of a crumble, so that's what I've gone with - is that right? If not, how did you get yours smooth & creamy - I must have done something wrong...! Thanks, Tanya.
Bake Play Smile
Hi Tanya, that's absolutely fine. It will still be perfect! When you press it into the tin, it will go together. 🙂
Jo
Hi Tanya,
I was the same.. I even added a bit more butter, thinking my measurements must of been off.. Still was loose breadcrumb effect, so went with it and worked.. Will try not the extra butter next time..
cake eater
Hi i was wondering if anyone has tried this with gluten free flour?
Bake Play Smile
Great question! I personally havent used gluten free flour, but will be interested to know if anyone else has!
Linda
Yes I made this gluten free last night using gf st flour. Absolutley fabulous!
Lucy Mathieson
Yipppeeee!!! That's so awesome to know that it works with gluten-free flour too!
Vi
I made this 2 days ago with a 'packet' gluten free vanilla cake mix, mixed with 125 g melted butter and 1 cup desiccated coconut, as the base. It turned out perfectly. Good texture, but it was a bit too sweet for me - the base, that is.
Bake Play Smile
That's great to know Vi - the packet mix might be a good idea if you're running short on time!