Apple And Cinnamon Sour Cream Slice

desserts recipes slices Sep 16, 2023
Apple and cinnamon sour cream slice recipe image in white plate

When it comes to classic slices that have passed the test of time, nothing comes close to the good ol’ Apple and Cinnamon Sour Cream Slice.

I mean what’s not to love about lightly cooked apple set in cinnamon cream resting on a shortbread base. Nothing…absolutely nothing!!

It’s definitely one of my favs and in true old-style fashion…it’s quick to get in the oven which in my books is always a winner.

So, one might be wondering what I could possibly bring to the table that may (or may not) set it apart from the classic?

Well in true form, I just can’t resist a little tweaking here and there and even though my tweaks are subtle, I think (and many others who have tested my version agree) that I have managed to take the flavour of this humble slice up a notch.

My secret is orange. Yup 🍊🍊🍊it's pretty much as simple as that, but what a difference it makes.

I’ve added the zest to the base and I’ve cooked the apple in the juice which is quite a tasty revelation even if I do say so myself!

I’ve also made some other small tweaks such as reducing overall sugar content and, also the thickness of the base and making it with a mixture of both white and brown sugars. 

And I must say...the base with the brown sugar and orange zest is…oh so yum.

If you give this recipe a try I'd love to know what you think. πŸ˜‹

Apple & Cinnamon Sour Cream Slice

Ingredients

Base

  • 125g butter, melted
  • 200g plain flour
  • 2 teaspoons baking powder
  • 50g brown sugar
  • 50g caster sugar
  • Zest of 1 orange
  • 65g desiccated coconut
  • Pinch salt

 

Apple Filling

  • 4 large apples, peeled and cut into 1.5cm dice.
  • 40g orange juice
  • 20g caster sugar

 

Topping

  • 2 eggs
  • 280 g sour cream
  • 2 tsp vanilla extract
  • 20g caster sugar
  • 2 tsp ground cinnamon 

 

Method

  1. Preheat oven to 170 °C / 150°C fan forced. Grease and line a 27cm x 17cm slice tin  with baking paper making sure there is some overhang to use as handles for easy removal.
  2. Place the melted butter, caster sugar, brown sugar, coconut, salt and orange zest into a medium sized bowl and mix well.
  3. Add the flour and baking powder then mix until thoroughly combined.
  4. Press mixture into the tin and bake for 12-15 minutes or until lightly golden just around the edges.
  5. Meanwhile add the diced apple, orange juice and caster sugar to a frying pan and cook on low until the apples have softened but still hold their shape. The orange juice should reduce to nothing, however if there is still some in the pan strain the juice from the apples.
  6. Take the slice out of the oven and layer the apple over the top.
  7. In a bowl, whisk together the sour cream, sugar, vanilla and eggs until smooth then pour the mixture over the top of the apple.
  8. Sprinkle the ground cinnamon over the top and bake for a further 20 minutes or until the sour cream has set in the middle.
  9. Allow to cool in the tin before placing into the fridge to cool completely.
  10. Cut into slices when completely cold.

Store the slice in a sealed container in the refrigerator for up to 5 days.

This slice is not suitable to freeze.

 


I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

 


 

Have you heard about LRK Baking Academy?

It's your golden ticket to becoming a fantastic baker...

Crumbly bread, cakes that end up with crusty volcanoes on top, leaking tarts...it's enough to make you hang up your apron forever!

There's nothing worse than spending time, effort and money on a recipe only for it to fail!

Unfortunately most recipes just give you the instructions...they don't tell you what you really need to know to make sure your bakes turn out perfectly.  

All those lesser known baking secrets like when it's time to stop kneading bread dough, why your cakes are dry and dense, or how to make sure you pie crusts are going to hold a filling without any leaks or developing a soggy bottom!

This is what LRK Baking Academy is all about. 

It's like having your own personal baking expert right there with you in your own kitchen guiding you as you bake our amazing recipes.  And you'll love our private baking community where we support and encourage each other no matter where you are in your baking journey.

The results our members achieve speak for themselves...FIND OUT MORE HERE

 

  • How Home Bakers Are Getting Better Results

    Subscribe to my newsletter and get my Ultimate Baking Tips eBook sent straight to your inbox, plus you'll also get recipes, kitchen hacks and all the latest straight from my kitchen.Β 

We hate SPAM. We will never sell your information, for any reason.

More from Little River Kitchen...

Elderberry Syrup

Apr 16, 2024

Mango And Lime Semifreddo

Mar 26, 2024

Homemade Cake Release

Mar 18, 2024