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Member recipe

Vanilla Apple Sponge

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(23 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.

Comments, questions and tips

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8th Aug, 2011
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
27th Mar, 2011
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.
8th Feb, 2011
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!
9th Oct, 2010
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!! :)
16th Sep, 2009
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.
10th May, 2009
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.
4th Jan, 2009
Delicious but did take a lot longer too cook than stated.
14th Nov, 2008
I use large eggs. Hope this is helpful.
9th Nov, 2008
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
27th Oct, 2008
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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