Apple and sour cream slice recipe

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  • Cuisine: Modern Australian
  • Makes 36

This is best eaten the day it’s made. Store any leftovers in an airtight container for up to 4 days.

Ingredients

200g (1⅓ cups) self-raising flour
150g (⅔ cup) caster sugar
90g (1 cup) desiccated coconut
125g unsalted butter, melted
1 tsp vanilla extract
2 eggs, lightly beaten
300g (1¼ cups) sour cream
2 granny smith apples
2 tbsp soft brown sugar
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Preparation

Preheat oven to 160°C. Grease a 25cm square cake pan and line base and sides with baking paper.

Combine flour, caster sugar and coconut in a bowl. Add butter and vanilla, and stir well to combine. Press firmly into base of lined pan. Bake for 20 minutes or until light golden. Remove from oven and cool completely. Increase oven to 180°C.

Place eggs and sour cream in a bowl and stir until smooth. Peel, then coarsely grate apples. Squeeze out juice from apples, then spread evenly over slice base. Scatter over brown sugar, then spread sour cream mixture.

Bake for 20 minutes or until top has set and is starting to colour. Cool completely, then slice into 3cm squares.

Photography by Alan Benson. Styling by Charlotte Bell.

　

If you enjoyed this Apple and sour cream slice recipe then browse more Modern Australian recipes, dessert recipes, baking recipes and our most popular hainanese chicken rice recipe.

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