Apple Sponge Cake has a crispy top and a thick filling of sliced apples and raisins. Eat hot or cold for pudding or tea.
This was my aunt’s go-to pudding whenever we visited when the children were young. I took the recipe from her, but I’ve modified it a bit. The original was baked in a rectangular tin and cut into squares, but I rather like this as a round cake as it’s slightly deeper.
This is a good cake to make as a thank you for people who have been kind enough to donate apples if you don’t have your own trees (which I don’t, sadly). You will have to make two though, because you will want one for yourself.
Is it a sponge cake?
My aunt always called this an Apple Sponge cake although, technically it isn’t a sponge cake at all. The cake layers are more dense so that they can support the weight of the apples and the moisture that they supply. You don’t want a soggy cake!
Key ingredients in Apple Sponge Cake
Cooking apples
Don’t be put off by the amount of apples (700g/1½ lb) that you use or the large amount of sliced apple that you get.
They cook down a bit, and give this cake a really thick layer of apple – yummy! There isn’t a lot of sugar in the cake mixture, but sprinkling some over the apples means this cake is sweet enough.
Flour
You need self-rasing flour, but if (like me) you only have plain/all-purpose flour, add 1 teaspoon (5ml) baking powder for each 100g flour. So for this recipe you need 2¼ teaspoons, plus the extra 2.
Egg
There is only one egg in the mixture and it can seem as if it won’t be enough, but it is. Just make sure it’s a large egg. In Europe, that means over 63g in the shell. In the US the same size is XL.
Ring the changes
- Leave out the sultanas if you don’t like them
- Use orange zest instead of lemon if you prefer
Secrets of Success
The recipe is fairly easy – slice the apples, blitz the cake ingredients and layer them up – but there are a couple of things to watch for:
Soft butter
The butter must be soft. Room temperature is fine as long as your room isn’t cold. If you haven’t taken the butter out in time you can soften it in the microwave, but take care! Melted butter doesn’t work the same way.
A longer, but safer method is to heat about 500ml water to boiling point in the microwave. Remove the water and put the chopped butter on a plate into the microwave and it softens in about 10 minutes.
Egg size
It’s important to use a large egg (see above). If you don’t have a large egg, you need about 1¼ medium eggs (use the rest in scrambled egg) or add a scant tablespoon of milk to the mix.
Spread the batter thinly
The batter for this apple cake is stiff to support all the apple. You will have very thin layers of cake mixture. Make sure the bottom layer covers the tin but with the top layer you will probably be able to see the apple in places. Do not worry! That’s how it’s supposed to be.
How long does Apple Sponge Cake keep?
The cake will keep for up to a week in an airtight container in the fridge – if it lasts that long.
Why are my cakes sometimes dry?
It shouldn’t be a problem with this cake but if the cakes turns out too dry, check out my article Why Is My Cake Dry? for some of the most common reasons and the solutions.
What equipment do you need?
- Lemon Zester – This zester changed my cooking life. I know I’m late to this particular party but I relied on my box grater for decades. Now I’ve changed to a Microplane type of zester I don’t grate my fingers and it catches the zest so there’s more of it and it goes where I want
- Apple Corer – I managed to cook for 40 years without needing an apple corer. I have to say that I thought it was totally unnecessary and I wouldn’t actually use one. Well, I was wrong. Now I use my Oxo Good Grips Apple Corer every time I use apples in a recipe. It just makes the whole process a bit easier.
If you like this…
…Why don’t you try:
Apple Streusel Cake
Pear and Almond Cake
Apple Scone
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Apple Sponge Cake
Ingredients
For the apple filling:
- 700 g cooking apples
- 80 g caster sugar, divided
- 75 g sultanas
For the sponge cake:
- 1 lemon
- 150 g butter, at room temperature
- 100 g caster sugar
- 1 large egg
- 225 g self-raising flour
- 2 teaspoons baking powder (10ml)
Instructions
Preparation:
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Line the base of the baking tin with baking parchment and/or lightly grease the tin with butter
- Peel and core the apples, and slice thinly
- Mix 50g caster sugar with the sultanas
- Zest the lemon
For the Apple Sponge Cake:
- Beat all the cake ingredients together (easiest with a mixer or processor)(Butter, sugar, egg, lemon zest, flour, baking powder). Note that this is a stiff mixture, more like a dough than a batter.
- Spoon half (or slightly more) the sponge mixture into the cake tin and level with a palette knife or the back of a spoon. You will have a thin layer of cake mixture, enough to cover the base of the cake tin
- Evenly cover the mixture with the sliced apples. Sprinkle the sultana/sugar mix over the apples. Press down with your fingers or the back of a spoon to settle the fruit
- Cover with the rest of the sponge mixture. Level the top and sprinkle the remaining 30g caster sugar over. Don't worry if some apple shows through
- Cook for 50-60 minutes, until the cake surface springs back when you touch it lightly with your fingertip or a cocktail stick comes out clean
- Cool in the tin or serve warm with custard or cream for pudding.
June Doherty says
I have made this cake three times in the last week, as I acquired a load of apples from a friend of mine. The cake has turned out beautifully each time. My friends and family really love it. So easy to make as I’m no great baker.
Susie Collings says
Hi June, Haha! Those apples all come at once at the moment. I’ve had a load too. I’m pleased you and your family like the recipe. I shall be making my cakes tomorrow. Cheers – Susie
Julie says
Lovely recipe using up my surplus of Bramleys. I did find spreading the dough tricky but it worked better using my fingers to gently press it out in the tin. I do have one question please – can you freeze this cake? I could quite happily munch away but need to stagger it somehow now my kids have left home!
Susie Collings says
Hi Julie, Fingers is a really good idea. It is a stiff dough, and quite thin so it’s hard to move around. The cake will freeze. You could cut it up first so that you only need to take out what you want. I totally understand the kids thing! Cheers – Susie
Vivien says
Just made this cake, it is very tasty, but I didn’t have enough batter for the tin and I didn’t find it easy to smooth the batter layer as it was very stiff. But will definitely make again. thank you.
Susie Collings says
Hi Vivien, It is a stiff batter and you only get a thin layer. Certainly, on the top the apple will probably show through. I’ve updated the post to expand on that a bit. Thanks for your comment – and I’m glad you like the cake. CHeers – Susie
Sunil says
Can this be made without egg and if so what can I substitute as we don’t have eggs thanks Susie
Susie Collings says
Hi Sunil, I haven’t tried using egg substitutes. What I would do is make a different recipe such as Apple Scone, which doesn’t need any eggs. Otherwise, you could try looking at a vegan recipe for a cake.
Sunil Sejpal says
Hello Susie
Wow that’s amazing with your prompt reply as I did not expect it to be so soon
I will try with my substitutes that I know and will let you know how it turned out in the end
Thank you once again
Sunil
Joyce says
What can I replace the sugar with thanks
Susie Collings says
Hi Joyce, The only thing I’ve used is Xylitol, which works ok. Cheers – Susie
Karen says
I have made this twice now and it went down a treat on both occasions!
The second time I used currants and added cinnamon to the sugar. This just elevated it to another level. Thank you for an easy to make crowd pleasing recipe.
The only downside is that it is quite hard to layer in the tin as it is so sticky, but worth the struggle in the end 😋
Susie Collings says
Hi Karen, So pleased you like the recipe 🙂 It is a bit of a faff to get the dough in, I agree, especially the first time as you might think it’s not going to work. Currants and cinnamon sound good! Cheers – Susie
Colin says
Can i just mix apples in with mix instead of layering them, angela logan does that 😀
Susie Collings says
Hi Colin, This cake mix won’t work with the apple mixed in as the dough is too stiff. Looking at Angela Logan’s cakes, they are a looser mixture and I wonder if the apple is grated in – like a carrot cake? Have you tried one? Cheers – Susie
Chris says
Can I make this without the sultanas
Susie Collings says
Hi Chris. No problem without the sultanas. Enjoy!
EF says
No stars as I had to adapt the recipe as there must be missing ingredients as one egg and no other wet ingredients will NOT make a cake mixture at all. Plus the instructions mix all the cake ingredients doesn’t work either, sugar and butter first? Plus way too much sugar!
Susie Collings says
Hi. What a shame the cake didn’t work for you. It is a dry mixture and makes a dough rather than a cake mix so that it can support the apple.
The recipe is correct and I always mix it all-in-one in my Magimix. If the egg isn’t a large one you might need to add a little milk.