Apple & Sour Cream Slice

Old fashioned apple sour cream slice made from scratch! A buttery base topped with soft, cinnamon-spiced apples and a rich, creamy sour cream layer.

5 from 94 votes

Print Pin

Course: bars and slices, sweet

Cuisine: australian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 216kcal

Cost: $5

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.

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.

Recipe Tips:

Use firm apples so they don’t collapse during baking.
Don’t skip pre-baking the base – it prevents sogginess.
Spread apples evenly so every bite gets fruit and cream.
Line base of the tin with baking paper, allowing it to overhang for easy removal of the slice.
Chill before slicing for cleaner edges.
Store in an airtight container in the fridge for up to 4 days.
Freeze slices (wrapped well) for up to 3 months – thaw in the fridge overnight.
Serve warm with custard for dessert, or cold for morning tea.
Sprinkle extra cinnamon sugar over the sour cream layer before baking for extra colour and flavour.