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Member recipe

Vanilla Apple Sponge

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(21 ratings)

Member recipe by


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)

moley2's picture

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.

gerryb's picture

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

muffin maker's picture

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!

madeintheuk's picture

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

madeintheuk's picture

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

fionaboweryjames's picture

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.

elstar36's picture

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

dorothea's picture

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.

kayleith's picture

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

kernowcook's picture

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.

smorgan's picture

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.

artyray's picture

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.

karentown's picture

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

losmos0's picture

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


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