Apple and Sour Cream Cake Slice

I had a busy day planned and I needed a slice on the table for morning tea. I've been wanting to make this one ever since Mr. HRK's sister Suzanne, who lives in Toowoomba baked it for afternoon tea for us. We stayed for a couple of nights with Sue on our way through at the beginning of our long road trip, only a few months ago. It was so delicious, not overly sweet, and very much appreciated after a long drive that day, so I wrote down the recipe for when we came home. I'll admit that I had to call Sue when I decided to make it to clarify a few finer details, and voila, here it is.

I don't take many shortcuts with cooking now, however using a bought cake mix for the biscuit base does the trick here. Sue used a gluten free one for hers which made no difference to the result. I was quite intrigued by this recipe because of the stages involved.

When Julie and Dave arrived we ate it warm from the oven after leaving it to sit for 15 minutes for the topping to firm up, so it was slightly messier to slice, which doesn't matter at all. It still tasted great.  However the following day after sitting in the frig overnight, the biscuit base had stayed crisp, and it was very easy to slice. Mr. HRK loves it.

This could also be eaten as an easy and warm dessert for the family.

Just have faith, and follow this recipe and I assure you it will work a treat.

Let's Cook:

Turn on your oven to moderate or 180 deg.

Base Ingredients:

1 packet vanilla cake mix (gluten free if necessary) I used a White Wings packet mix. (Disregard cooking instructions on the cake mix box, and follow this recipe adding coconut and butter to the dry cake mix.)
1 cup coconut
1/2 cup or 4 tablespoons melted butter

Topping Ingredients:

250 g or 245 ml from a (400-440 ml) tub sour cream depending on brand (you might need a bit more so that the apples are covered)
385-400 g can of pie apple fruit slices
nutmeg

Method:

Mix together the ingredients for the base in a bowl.
Spread into a well greased rectangular non-stick slice tin and press it into the tin. I often use a bottle to smooth it out by rolling the bottle along the cake base.

Bake for 20 minutes in a moderate oven.

Remove tray from the oven and leave the oven turned on.
Mix the sour cream with the pie apple in another bowl, and spread onto the biscuit base.



Sprinkle with nutmeg, and I add some flaked almonds for some crunch and texture, however this isn't essential. Remember your tray will still be warm when you pick it up to place it back in the oven.

Bake for another 20 minutes at 180 deg. C or in a moderate oven.

You know, whilst I try to cook mostly from scratch, I realise it just isn't feasible for a lot of people. I really started thinking seriously about this when we were travelling and staying with our family and friends along the way. How do families with both adults or parents working manage to get a good meal on the table each night, or produce something special on the weekend without resorting to taking short cuts occasionally? I know I did when I was working. I think that including fast foods too much in our diet  is where the real danger lies to our health. So I am pursuing inventive and delicious ways of including fruit and vegetables into our diets and those of our children and grandchildren, and perhaps some partners and husbands LOL:) Watch this space. Any ideas?

I hope you can try this slice and I would love to hear from you as to how it goes.

Hoping you all have a fabulous week.

Best wishes

Pauline