Apple and Sour Cream Slice

 I had a few spare ingredients floating around the fridge, like sour cream and a tin of apples, and I immediately thought of what a good combination they would be together.  After a little search on the internet, I came across various recipes using similar ingredients.  So, I made up my own version based on those recipes for a Apple and Sour Cream Slice.  I absolutely loved it.  It was like biting into layer after layer of yumminess.  First, was the buttery short-bread like base.  Then, a layer of those classic pie apples.  And then the silky smooth sour cream topping.  I'll definitely be making this one again.

Ingredients for Base
1 x vanilla cake packet mix
1/2 tsp ground cinnamon
1 cup desicated coconut
125g unsalted butter, melted

Ingredients for Filling
1 x 440g tin pie apples
300mL lite sour cream
2 eggs
1/2 tsp vanilla extract

Method
Preheat oven to 180 degrees and grease and line a 30cm x 20cm loaf tin.  In a bowl, combine the vanilla cake packet mix, cinnamon and coconut; stir until well combined.  Then pour melted butter into bowl and stir until base forms.  Press base evenly into loaf tin and bake for 10-15 minutes or until lightly golden brown.  Remove from oven and place apples evenly over the warm base.  In a separate bowl, whisk together the sour cream, vanilla and eggs until smooth.  Pour this sour cream mixture over the apple-covered base.  Return to oven for 15 - 20 minutes or until sour cream looks set.  A slight wobble in the centre is fine.  Leave in tin for 15 minutes to allow slice to set. Serve warm or refridgerate before serving. Store slice in fridge for 2-3 days.