London Apple Sponge Cake Recipes

AUTUMN APPLE SPONGE CAKE

Autumn Apple Sponge Cake image

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

Ingredients

125 g sugar
125 g butter
125 g self raising flour
2 tablespoons sultanas
1 teaspoon baking powder
1 lemon, juice and zest of, grated
2 eggs
2 apples

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

TRADITIONAL ENGLISH APPLE TRAYBAKE - APPLE PUDDING CAKE

Traditional English Apple Traybake - Apple Pudding Cake image

A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or ice cream for a great Autumn/Fall pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do.

Provided by French Tart

Categories Dessert

Time 1h10m

Yield 16 Slices, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 lb bramley cooking apple
1/2 lemon, juice of
8 ounces butter, softened
10 ounces golden caster sugar
4 eggs
2 teaspoons vanilla extract
12 ounces self raising flour
2 teaspoons baking powder
2 tablespoons demerara sugar

Steps:

Preheat oven to 180°C/360°F or Gas mark 4.
Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
Sprinkle over with the demerara sugar.
Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
Leave to cool slightly for 10 minutes & then cut into squares or bars.
Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
It can also be microwaved too, for a future hot pudding!

Nutrition Facts : Calories 293.5, Fat 13, SaturatedFat 7.7, Cholesterol 83.3, Sodium 145.3, Carbohydrate 40.8, Fiber 1.3, Sugar 22.5, Protein 4.1

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