Vanilla Apple Sponge

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Recipe by JaneR

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1. Preheat oven to 180C/fan 160C/Gas 4.
2. Grease a 30cm springform round cake tin, and line with greaseproof paper.
3. Whisk the sugar and butter together until the mixture turns pale.
4. Fold in the flour and the vanilla seeds.
5. Mix in the eggs until you get a batter, then pour into the cake tin.
6. Place the apple wedges halfway into the batter, sprinkle with the sugar and cinnamon and bake for 35-40 mins.

Latest comments and suggestions

• carol

  06 May 2008

  carol rated and commented on this recipe

  

  very nice

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• LOSMOS0

  27 August 2008

  LOSMOS0 commented on this recipe

  beautiful tasting damp apple cake, i served it warm with pouring cream, will definately make it again.

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• LOSMOS0

  27 August 2008

  LOSMOS0 rated this recipe

  

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• Karen

  08 September 2008

  Karen rated and commented on this recipe

  

  Great ... easy to make and heavenly to eat!

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• Ray

  09 September 2008

  Ray commented on this recipe

  Easy to make but the apples & demerera sunk while cooking, I'm not sure why. As to the cooking time, it needed 70 minutes in my hot fan oven - double that suggested in the recipe. The cake wasn't sweet because the apples were quite tart so the custard I served with it complimented well.

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• Smorgan

  15 September 2008

  Smorgan commented on this recipe

  I baked this cake this afternoon - didn't have any ground cinnamon so used mixed spice. Also took about 15 mins more than stated time in my fan oven but well worth the wait. Really lovely - have had many compliments. Just had with a cup of tea but can imagine will taste lovely with some custard. Will definately make again.

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• Kernow Cook

  21 September 2008

  Kernow Cook rated and commented on this recipe

  

  I made this following the version in the magazine but substituted the apples for ripe pears and used 50g ground almonds (subtracting 50g flour) and 5mls almond essence. I put whole almonds on the top before sprinking with demara sugar and it took 1 hr 10 to cook. I note people found theirs were taking longer and I wonder if they were getting 'false' not cooked moist mixture on the knife test by sticking the knife into a segment of soft fruit? My boyfriend has called this the cake of the year so far and even had it for breakfast today!! Thank you for a great recipe.

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• cookbook

  08 October 2008

  cookbook rated and commented on this recipe

  

  Simple to make and tasted absolutely brilliant. Very moreish. Didn't have vanilla pod but substituted 1 tsp of vanilla extract instead.

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• Dorothea

  11 October 2008

  Dorothea commented on this recipe

  4 star I substituted 100g of flour with 100g hazelnuts ground in a food processor. I cheated and used vanilla essence. The temperature and timing worked perfectly for my fan oven. I served it warm as a pudding with blackberries that had been marinated in a little sugar scattered on the top.

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• Hinkypunk

  12 October 2008

  Hinkypunk commented on this recipe

  It says that this is freezable, before or after cooking? and how long can it stay in the freezer for please as considering making it for Xmas

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• Fiona

  12 October 2008

  Fiona rated and commented on this recipe

  

  I made this cake today for some friends who came round. It smelt lovely while cooking. It goes well eaten warm with double cream on it. I also have a fan oven and it took longer than the cooking time shown in Good Food. Slightly annoying.

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• Sylvia

  12 October 2008

  Sylvia commented on this recipe

  I absolutely love this cake. Have made it twice now and it's really popular, plus it's very easy to make.

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• Sylvia

  12 October 2008

  Sylvia rated and commented on this recipe

  

  Forgot to rate - I'd give it 5 stars.

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• carole

  15 October 2008

  carole commented on this recipe

  made this for pudding sunday lunch and enjoyed the rest cold next day. Didn,t have vanilla pods so used one teaspoon of vanilla essence instead it was great!

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• Geraldine

  17 October 2008

  Geraldine commented on this recipe

  This recipe appears in the BBC Good Food Mag with the following changes: Use Golden Caster Sugar Use a 20 cm Spring Form Cake Tin Bake for 1hr 15 minutes

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• Moley

  22 October 2008

  Moley rated and commented on this recipe

  

  I used vanilla essence but it still tasted yummy! Not sure whether I used too shallow a tin though as the mixture exploded out over the oven during cooking. If I can remedy this then I would definitely make it again.

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• Trindy

  27 October 2008

  Trindy commented on this recipe

  I made this as I had been given some Bramley's. Very easy, tastes great. It took longer to cook than the recipe said but I wonder if this was because I cooked it in a deep tin, will try a shallower one next time. The vanilla did not come through very strongly despite adding some essence too. Will add some more apples next time I make it.

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• Gillian Westall

  09 November 2008

  Gillian Westall commented on this recipe

  Quick question from a novice (bear with me!!) The cake looks wonderful and I have purchase a springform cake tin especially - but are the eggs large or medium? From looking at comments on the site I think they should be large but would welcome any confirmation many thanks

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• JaneR

  14 November 2008

  JaneR commented on this recipe

  I use large eggs. Hope this is helpful.

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Ingredients

• 250g sugar
• 250g unsalted butter
• 250g self-raising flour
• 1 vanilla pod, split and deseeded (save the seeds)
• 4 eggs
• 4 Bramley apples, peeled, cored and cut into wedges
• 2 tbsp brown sugar
• a quarter of a tsp of ground cinnamon

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Serves 6

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Ingredients

• 250g sugar
• 250g unsalted butter
• 250g self-raising flour
• 1 vanilla pod, split and deseeded (save the seeds)
• 4 eggs
• 4 Bramley apples, peeled, cored and cut into wedges
• 2 tbsp brown sugar
• a quarter of a tsp of ground cinnamon

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