Three-Layer Sour Cream Apple Slice
A nostalgic, bakery-style dessert featuring a buttery coconut base, a soft apple filling, and a tangy, cinnamon-dusted sour cream custard topping. Simple to make and perfect for preparing a day in advance.
Ingredients
Coconut Base
- 1 cup cake flour 150g; creates a tender crust
- 2 teaspoons baking powder
- 1 cup desiccated coconut 85g; unsweetened preferred
- 1/2 cup caster sugar 110g
- 1 pinch salt
- 125 g butter melted
Apple Filling
- 400 g tinned apples drained well; or stewed fresh apples
- 3 tablespoons sugar for coating apples
Sour Cream Topping
- 300 g sour cream must be full-fat
- 1 large egg
- 2 tablespoons sugar for topping
- 1.5 tablespoons cinnamon sugar 1.25 tbsp sugar + 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking tin with parchment paper, leaving an overhang on the sides to use as handles.
- In a large bowl, whisk together cake flour, baking powder, desiccated coconut, caster sugar, and salt. Pour in melted butter and stir until it looks like wet, clumpy sand.
- Press the mixture firmly into the base of the tin. Bake for 15 minutes until edges are light golden brown. Let rest for a few minutes.
- Drain apples thoroughly to prevent sogginess. Toss with 3 tablespoons of sugar and spread evenly over the pre-baked base.
- Whisk sour cream, egg, and 2 tablespoons of sugar until smooth. Pour over the apples and sprinkle with cinnamon sugar.
- Bake for 20 to 25 minutes until the topping is set. The center should not wobble like liquid.
- Cool completely in the tin at room temperature, then refrigerate for at least 3 hours (overnight is best) before slicing with a clean, warm knife.
Notes
For the cleanest slices, wipe your knife with a warm, damp cloth between every cut. This recipe is even better on day two as the flavors meld together. Always use full-fat sour cream to ensure the custard sets properly.