Apple slice with sour cream

This delicious dessert starts with a buttery base and is topped with sweet apples. It’s then finished off with a sour cream topping and cinnamon sugar.

This apple and sour cream slice could be more sweet and easy to make.

This baked apple slice is a favorite after-school snack for Aussies born in the 1960s and 1970s.

This recipe doesn’t require a mixer, as the base is melted and mixed.

This simple apple slice makes a wonderful dessert that can be made ahead.

Why you will love this Apple Sour Cream Slice

  • No mixer is needed!
  • Not too sweet

What you need to make this apple sour cream slice

  • Pink Lady Apples – I used them.
  • Self-rising flour is all-purpose flour with baking powder added. (See my tips on how to make it yourself.)
  • Salted Butter
  • Caster sugar
  • Coconut desiccated
  • vanilla extract
  • Sour cream
  • eggs
  • Ground cinnamon
  • Lemon juice is optional.

How to make apple sour cream slice

    1. Mix butter, flour, and caster sugar. Add desiccated Coconut, vanilla, and desiccated Coconut.
    2. Mix and combine.
    3. Bake.
    4. After baking, place apple slices on the base.
    5. Add eggs to the sour cream.
    6. Mix and combine.
    7. Pour the sour cream mixture over the apples.
    8. Sprinkle cinnamon sugar on top and bake again.

Top Tips

      • It is normal for the base mixture to be crumbly after you have finished mixing. When you press the mixture into the tin, it will become compacted.
      • Do you need help finding self-raising flour? Add two teaspoons of baking powder to every cup of plain (150g) flour and mix well.
      • Slice the apples thinly so that they will soften up when you cook them.
      • While I’m slicing the apples, I place them in cold water and squeeze lemon juice to stop them from turning brown. This step is purely for aesthetic purposes. The apple slices should be dried well with a paper towel prior to being placed on the top of the piece.


      • For a new taste, brush a thin layer of raspberry jam over the base after it has been taken out of the oven.

Suggestions for Serving

      • This is a great snack for after-school or afternoon tea. Kids will love it.
      • Serve with vanilla ice cream as a side.


        • Pink Lady apples, two medium-sized apples
        • Sifted 200 g of self-raising/self-rising flour
        • 145 g melted salted butter
        • Sugar caster 160 g
        • Coconut 70 g
        • Two teaspoons of vanilla extract
        • Lemon juice is optional.

Sour Cream Topping

        • 250 g sour cream
        • 2 Eggs Lightly Beaten
        • One teaspoon of caster sugar
        • Half a teaspoon of ground cinnamon


        • Preheat oven to 180c. Grease and line with baking paper a 20cm square baking pan (8″) and set aside.
  • Mix butter, flour, sugar, desiccated cocoa, and vanilla in a large bowl. Mix the ingredients well (the mixture must be crumbly).
  • 200 g of self-rising/self-rising flour
  • 145 g Salted Butter
  • Sugar caster 160 g
  • Coconut 70 g
        • Two teaspoons of vanilla extract
        • Bake for 15 to 20 minutes or until the edges of the base start to brown.
  • Peel, core, and thinly shave apples.
        • Two medium-sized apples
        • Slice the apple and place it in cold water. Add a little lemon juice. This will prevent them from turning brown (this is optional; dry them well with paper towels before you use them).
        • Once the base is cooked, please remove it from the oven and place apple slices on top.
  • Pour the sour cream topping over the apple layer after mixing the sour cream and eggs until smooth.
  • 250 g sour cream
        • Two eggs
  • Sprinkle the cinnamon sugar mixture over the sour cream layer.
  • One teaspoon of caster sugar
        • Half a teaspoon of ground cinnamon
        • Bake for another 15 to 20 minutes or until the sour cream has set.
        • Place the tin in the refrigerator to cool completely. Slice and serve.


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