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
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- Mix butter, flour, and caster sugar. Add desiccated Coconut, vanilla, and desiccated Coconut.
- Mix and combine.
- Bake.
- After baking, place apple slices on the base.
- Add eggs to the sour cream.
- Mix and combine.
- Pour the sour cream mixture over the apples.
- Sprinkle cinnamon sugar on top and bake again.
Top Tips
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- 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.
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Variations
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- For a new taste, brush a thin layer of raspberry jam over the base after it has been taken out of the oven.
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Suggestions for Serving
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- This is a great snack for after-school or afternoon tea. Kids will love it.
- Serve with vanilla ice cream as a side.
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Ingredients
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- 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.
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Sour Cream Topping
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- 250 g sour cream
- 2 Eggs Lightly Beaten
- One teaspoon of caster sugar
- Half a teaspoon of ground cinnamon
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Instructions
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- Preheat oven to 180c. Grease and line with baking paper a 20cm square baking pan (8″) and set aside.
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- 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
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- Two teaspoons of vanilla extract
- Bake for 15 to 20 minutes or until the edges of the base start to brown.
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- Peel, core, and thinly shave apples.
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- 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.
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- Pour the sour cream topping over the apple layer after mixing the sour cream and eggs until smooth.
- 250 g sour cream
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- Two eggs
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- Sprinkle the cinnamon sugar mixture over the sour cream layer.
- One teaspoon of caster sugar
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- 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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