175g butter, melted
250g self-raising flour
150g (1 cup) brown sugar
80g (3/4 cup) desiccated coconut
80g almond meal
3 apples peeled and thinly sliced
2 tsp vanilla extract
200g sour cream
Preheat oven to 160C.
Grease and line a 20cm square cake tin with baking paper.
Sift the self-raising flour into a bowl. Add in the almond meal, coconut and brown sugar and mix to combine.
Add in the melted butter and mix through with a spoon.
Press mixture into the tin.
Bake for 20-30 minutes or until lightly golden.
Take the slice out of the oven and layer the thinly sliced apple over the top.
In a bowl, beat the sour cream and eggs together until well combined.
Pour the sour cream mixture over the top of the apple.
Sprinkle the ground cinnamon over the top (or cinnamon sugar).
Place back into the oven for another 20 minutes or until the sour cream has set in.
Allow to cool in the tin before placing it into the fridge to cool completely.
Cut into slices when completely cold.