No image available
Member recipe

Vanilla Apple Sponge

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Member recipe by

Servings

Serves 6

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

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

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

Method

    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

Sign in or create your My Good Food account to join the discussion.
smorgan
8th Aug, 2011
5.05
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
Scrapyard57
27th Mar, 2011
5.05
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
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!
annepataky
9th Oct, 2010
4.05
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
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.
shirls1
10th May, 2009
5.05
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
4th Jan, 2009
5.05
Delicious but did take a lot longer too cook than stated.
janerollinson
14th Nov, 2008
I use large eggs. Hope this is helpful.
kelvedon
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
goldengoose
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.