My Autumn Apple Sponge Cake Recipes
MY AUTUMN APPLE SPONGE CAKE
A pretty cake made with fresh apples. Perfect to serve with ice cream, custard, cream etc. Easy to make - no tricky instructions, so you can even let the little ones have a go or help out!
Provided by Um Safia
Categories Dessert
Time 45m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180c/gas4. Grease and line the base of a loose based tin approximately 20cm.
- Cut the apples into quarters and remove the cores. Slice lengthways and toss in bowl of lemon juice.
- Sieve the flour, cinnamon and baking powder into a large mixing bowl. Add butter, eggs, sugar, sultanas and lemon zest. Beat for 4-5 mins until thoroughly mixed.
- Place mixture in the cake tin and carefully level the top. Dry off apples with kitchen towl or drain well and arrange slices in a pattern on the top of cake mix.
- Bake for around 30-35 minutes - until springy. Once cooked allow to stand for 5 mins then remove from tin and place on wire cooling rack.
- Serve as it is or lightly dust with icing sugar.
Nutrition Facts : Calories 237.8, Fat 14, SaturatedFat 8.4, Cholesterol 74.3, Sodium 195.9, Carbohydrate 25.6, Fiber 2, Sugar 7.8, Protein 3.8
AUTUMN APPLE SPONGE CAKE
I cut this recipe out of an Asda Magazine a long time ago. It's a favourite with the children when they were little they would pick the apples from their Gran's tree. It looks great, very autumnal!
Provided by Tulip-Fairy
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C
- Grease and line the base of a 20cm loose based round cake tin.
- Quarter the apples and cut out the core. Cut quarters into slices and put them into a small bowl with the lemon juice. Toss to mix and set aside.
- Sieve the flour and baking powder into a large mixing bowl.
- Add the butter, sugar, eggs, sultanas and lemon zest. Beat together with a wooden spoon for 3 to 4 minutes until well mixed.
- Put mixture in the cake tin and level the top.
- Drain the juice from the apples and put the slices neatly on the cake. See Photo.
- Bake for about 35 minutes - when you gently press on the top of the cake it should spring back.
- Take out of the oven and leave to cool before removing form the tin.
- I usually double the quantity and cook in a 23" round cake tin (deep). It's enough to feed an army - or a very hungry family at least!
- Alternative toppings use fresh pears or canned, drained pineapple or mandarin oranges.
- This cake is great served with a generous spoon of whipped cream / crème freche.
Nutrition Facts : Calories 293.9, Fat 14.1, SaturatedFat 8.4, Cholesterol 79.9, Sodium 175.4, Carbohydrate 39.5, Fiber 1.7, Sugar 22.1, Protein 4
AUTUMN APPLE CAKE
I think you'll agree this apple cake is simply irresistible. It's nicely crisp on top and moist and chewy inside.-Leon Kingsley, Marshfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening and sugar. Add egg and vanilla. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture. Stir in apples and nuts if desired. Spoon into a greased 8-in. square baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
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