Vanilla Apple Sponge

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• Shurleywurley

  10 May 2009

  Shurleywurley rated and commented on this recipe

  

  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.

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• kaye

  16 September 2009

  kaye commented on this recipe

  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.

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• janice

  24 January 2010

  janice rated this recipe

  

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• Ruth123

  02 March 2010

  Ruth123 rated this recipe

  

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• Annie

  09 October 2010

  Annie rated and commented on this recipe

  

  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!! :)

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• benchonzie

  08 February 2011

  benchonzie commented on this recipe

  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!

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• Scrapyard

  27 March 2011

  Scrapyard rated and commented on this recipe

  

  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.

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• Smorgan

  08 August 2011

  Smorgan commented on this recipe

  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.

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• Smorgan

  08 August 2011

  Smorgan rated and commented on this recipe

  

  Sorry, forgot to rate it!

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• Alison

  02 September 2011

  Alison commented on this recipe

  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. :-)

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• Michelle

  20 September 2011

  Michelle commented on this recipe

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

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• janeennisaustin

  09 October 2011

  janeennisaustin commented on this recipe

  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.

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• Angela

  23 October 2011

  Angela rated and commented on this recipe

  

  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.

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• janeennisaustin

  28 October 2011

  janeennisaustin commented on this recipe

  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.

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• Jenny

  27 May 2012

  Jenny rated and commented on this recipe

  

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

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• Nikki

  03 December 2012

  Nikki rated and commented on this recipe

  

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

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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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