Easy to make, lightly spiced and beautifully balanced, Apple and Sour Cream Slice is a comforting bake that has remained popular with Australian home cooks for good reason.
Why this recipe is a winner
- Quick and easy: Packet cake mix and canned apples keep preparation wonderfully simple.
- Irresistible layers: Enjoy a buttery coconut base, tender apple and creamy, custard-like sour cream topping in every bite.
- An old-fashioned Aussie favourite: It’s the kind of nostalgic slice that feels right at home beside a pot of tea.
- Perfect for sharing: A lovely choice for afternoon tea, parties, cake stalls or whenever you’re asked to bring a plate.
- Make it ahead: The slice sets beautifully in the fridge and tastes even better once thoroughly chilled.
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A little history
The precise origins of Apple and Sour Cream Slice are difficult to pin down, and I couldn’t find a named creator or an early newspaper reference for it. It appears to be a relatively modern Australian favourite, probably emerging during the latter part of the 20th century, when packet cake mixes and canned fruit inspired all kinds of clever, time-saving bakes. With its cake-mix and coconut base, canned apples and creamy sour cream topping, it has the hallmarks of the easy recipes shared through family collections and community cookbooks.
Apple and Sour Cream Slice is just one of the many treats that have earned a special place in Australian home baking. Discover more traditional favourites, along with plenty of practical advice, in my complete guide to classic Australian slices.
Ingredient notes
The base is made with a 340-gram packet of butter cake mix, desiccated coconut and melted butter, making this a particularly quick and easy slice to prepare. You’ll also need a 385-gram can of apple slices.
For the custard-like topping, use full-fat sour cream for the best flavour and texture, along with one egg and a tablespoon of sugar. Nutmeg gives the slice a lovely old-fashioned warmth, but cinnamon works equally well if you prefer it.
You’ll find the complete list of ingredients and quantities in the recipe card at the end of this post.
How to Make Apple and Sour Cream Slice
Start by greasing and lining your slice tin, leaving plenty of baking paper extending over the sides. This will make it much easier to lift out the slice once it has chilled and set.
To make the base, combine the butter cake mix, desiccated coconut and melted butter (see image 1). The mixture should resemble a soft, crumbly dough (see images 2 and 3). Press it firmly and evenly into the prepared tin, then smooth the surface with the back of a spoon (see image 4). Bake the base for 15 minutes and leave it to cool for about 10 minutes.
Tip the entire contents of the can of sliced apples over the base—there should be only a small amount of syrup—and arrange the apples evenly over the partially cooled base (see image 5).
Next, whisk together the sour cream, egg and sugar until smooth. (As this mixture bakes, it firms into a soft, creamy topping with a lovely custard-like texture.) Pour it over the apple (see image 6) and use a spatula to spread it right to the edges. Finish with a sprinkle of nutmeg—or cinnamon, if you prefer (see image 7).
Return the slice to the oven for another 15–20 minutes. It is ready when the topping is set around the edges and has only a slight wobble in the centre.
Allow the slice to cool completely before transferring it to the fridge for at least 2–3 hours. Once thoroughly chilled and firm, lift it from the tin and cut it into squares (see image 8).
Storage
Store Apple and Sour Cream Slice in an airtight container in the fridge for up to five days. You can serve it chilled or let it come to room temperature before enjoying. To freeze, wrap the whole slice or individual pieces securely in plastic wrap and freeze for up to six months. When you’re ready to serve, allow it to thaw overnight in the fridge.
Recipe FAQs
Yes. Prepare a batch of my Stewed Apples recipe, simmering the apples only until tender but still holding their shape. Allow them to cool completely, drain away any excess liquid and measure out approximately 385 grams to replace the canned apples. Granny Smith and Pink Lady apples are particularly suitable, as they offer a lovely balance of tart and sweet flavours and retain their shape well.
A 340-gram butter cake mix works best, although a vanilla cake mix can also be used. As packet sizes vary between brands, weigh out 340 grams if your packet is larger.
The topping should appear set around the edges and have only a slight wobble in the centre when you gently move the tin. Avoid overbaking it, as the topping will become firmer while cooling and setting in the fridge.
Yes. When sour cream is combined with egg and sugar, it sets as it bakes to form a smooth, creamy topping with a custard-like texture. It may still have a slight wobble when it comes out of the oven, but it will continue to firm as it cools and chills.
This slice is delicious chilled, when the layers are firm and easy to cut. You can also let it come to room temperature before serving for a softer, creamier texture.
The slice may not have chilled for long enough. Let it cool completely, then refrigerate it until thoroughly cold and firm. Use a large, sharp knife and wipe the blade clean between cuts for tidy squares.
Yes. Wrap the whole slice or individual pieces securely in plastic wrap and freeze for up to six months. Allow it to thaw overnight in the fridge before serving. The sour cream topping may be slightly softer after freezing, but it should still taste delicious.
More Old-Fashioned Slice Recipes
Keep the memories flowing with these recipes:
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Apple and Sour Cream Slice Recipe
Equipment
- slice tin (27 x 17cm)
Ingredients
- 340 grams butter cake mix
- 1 cup desiccated coconut (1 cup = 80 grams)
- 125 grams butter, melted
- 385 gram canned apple slices
- 1 tablespoon sugar
- 300 ml sour cream (tested with full cream)
- 1 egg
- 1 teaspoon nutmeg (or cinnamon)
Instructions
- Pre-heat oven to moderate (180 degrees celsius / 350 degrees fahrenheit, fan-forced).
- Grease a slice tin and line with baking paper, leaving extra on each side (to lift the slice from the tin once cooled and set).
- Mix butter cake mix, coconut and melted butter together. Press into slice tin and level out with the back of a spoon.
- Bake for 15 minutes.
- Allow base to cool for 10 minutes and then pour entire contents of tinned apple slices over the base.
- Whisk together the sour cream, egg and sugar until smooth. Pour mixture over the apple slices and use a spatula to ensure the topping is evenly spread over the base. Sprinkle with nutmeg.
- Bake for 15–20 minutes, or until the topping is set around the edges and has only a slight wobble in the centre when you gently move the tin.
- Allow to cool to room temperature and then place the slice in the fridge to set. Allow at least 3 hours for setting.
- Once set, remove the slice from the tin using the overhanging paper and slice into squares.
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