Apple Sour Cream Slice

Name: Apple Sour Cream Slice
Total time: 50 min
Yield: 16 serving
Ingredients: 2 medium sized apples; 200 g self raising/self rising flour; 145 g salted butter; 160 g caster sugar; 70 g coconut; 2 teaspoon vanilla extract; lemon juice; 250 g sour cream; 2 eggs; 1 teaspoon caster sugar; ½ teaspoon ground cinnamon

User Reviews

5.0

3 reviews

Excellent

Total Time
50 mins
Servings
16
Calories
221 kcal
Course
Dessert
Cuisine
Australian

Apple Sour Cream Slice

Zara Shaw

Report

This apple sour cream slice has a buttery base, with a layer of apples then topped with sour cream and dusted with cinnamon sugar.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 medium sized apples I used Pink Lady
200 g self raising/self rising flour sifted
145 g salted butter melted
160 g caster sugar
70 g coconut
2 teaspoon vanilla extract
lemon juice optional

Sour Cream Topping

250 g sour cream
2 eggs lightly beaten
1 teaspoon caster sugar
½ teaspoon ground cinnamon

Add to Shopping List

Instructions

Preheat oven to 180c and grease and line a 20cm (8") square baking tin with baking paper and set aside.
In a bowl combine melted butter, self raising flour, caster sugar, desiccated coconut, and vanilla. Mix well to combine (the mixture should be crumbly).
Press mixture evenly into the tin and bake for 15 - 20 minutes, or until the base starts to brown at the edges.
Meanwhile peel, core and thinly slice apples.
Place apple slices in cold water with a squeeze of lemon juice as you slice them. This keeps them from discolouring (this step is optional - dry well on paper towel before using).
When cooked, take the base out of the oven and lay apple slices on top.
To make the sour cream topping, combine sour cream and eggs and mix until smooth then pour over apple layer.
Combine cinnamon and caster sugar then sprinkle the mixture evenly over the sour cream layer.
Bake for a further 15 - 20 minutes, or until sour cream layer has set.
Allow to cool in the tin, then place in the fridge to cool completely. Then cut into slices and serve.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
The base mixture will be a bit crumbly when you finish mixing it, this is normal. It will compact when you press it into the tin and it gets baked.
Can't find self-raising flour? For every cup of plain flour (150g) add 2 teaspoon baking powder and sift together well.
Slice the apples as thinly as you can so they soften when they cook.
As I slice the apples I pop the slices into cold water with a squeeze of lemon juice - this stops them from oxidizing and going brown. This step is optional, it's more for appearance. You will need to dry the apple slices well on paper towel before they go on top of the slice.