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Member recipe

Vanilla Apple Sponge

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(21 ratings)

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Serves 6

This is a nice sponge with custard or cream, or as a cake with a cuppa.

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  • 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


    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.

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Comments (35)

gordigal's picture

Real crowd pleaser. Made it for pudding today after roast lamb and had everybody coming back for seconds. I agree with other comments that it needs longer in the oven - 45mins to an hour I think, but worth it. I'll definitely make it again.

npayler's picture

Absolutely delicious! So easy. A firm favourite for afternoon tea!

jabel66's picture

This is one of my favourite cakes. I've made it a few times now and each time people ask for the receipe.

janeennisaustin's picture

this cake is well worth baking but it really does need longer in the over - poss just over 1 hr - i covered the top with some loose baking parchment after 45mins to stop it browning/burning too much. Also dont push the apple in too far as it will sink to the bottom.

crockerbob's picture

I have just baked this cake and it looks fantastic. The batter was very stiff and looked rather scant, however, it has risen well. I only needed 3 apples.

janeennisaustin's picture

I added small handfull of sultanas to the mixture, along with half tsp of cinnamon and half tsp of baking powder - turned out really well, will certainly bake it again, next time i will add beaten eggs to the mixture before folding in the flour & baking powder. The batter was not runny, had to spoon it into the tin, also i needed to bake it for 1 hr.

diet123's picture

Love this cake! So easy and so very yummy, never tire of it.

alisongriesel's picture

After reading the great feedback I decided to make the cake as I have a Bramley apple tree in my garden and wanted to use some up. I halved the recipe as I only had 2 eggs left and then varied the method slightly...but very successfully too!
I beat the butter (salted as that's all I had) with the sugar and then folded in the flour and eggs as per instructions.
I mixed in mixed spice into the mixture and then cut the apple up into very small slithers/pieces and stirred them into the mixture too. Then I divided the mixture into 12 muffin cake cases and cooked for 40 minutes....A piece of fondant icing topped the cake and there's not many left now! Absolutely delicious.....Thank you for such a simple but original cake. I'll be making many more. :-)

smorgan's picture

Sorry, forgot to rate it!

smorgan's picture

This is a regular recipe in my house and always a real favourite. I always use vanilla extract and use a couple of teaspoons as I really like the taste. I also use nutmeg, cinnamon or mixed spice - whatever I've got in the cupboard and use demerara sugar on the top as I don't always have soft brown sugar.
I do think this recipe is quite flexible as long as you stick to the basics.

Scrapyard57's picture

Saw this in the Oct 2008 Good Food Magazine and have got to say it's delicious! One of my favourite baking recipes. Thank you Jane.

benchonzie's picture

I've been using this recipe for two and a half years now and still think it's sublime. I add triple the quantity of sugar on top (mix of brown and demerara) as, if left for a couple of days (HARD TO DO), it creates a moist, sticky syrup on bottom - delicious!

annepataky's picture

Lovely cake, moist and tasty, had too many apples as other said, would use only two next time. Added walnuts as a topping along with apple slices and used 1 tsp of vanilla essence instead of pod as well. Thank you for a nice recipe!! :)

perfume's picture

Kaye - Malta - Have made this cake several times and it is
always a favourite. The timing is correct and
the texture is great. Good also served warm
with vanilla ice cream as a desert.

shirls1's picture

This cake is really moist and delicious. I only used 2 of the 3 apples I had peeled as it seemed really crowded so next time I will only use two. I had to cook my cake for an extra 20 mins more than the recipe stated but it might have been the moist apples that made the cake appear not fully cooked, but the end result was delicious anyway. I really liked the sound of the combo suggested by Kernow Cook, pears and almonds, so I will try that next time.

janbomyers's picture

Delicious but did take a lot longer too cook than stated.

janerollinson's picture

I use large eggs. Hope this is helpful.

kelvedon's picture

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

goldengoose's picture

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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