Best London Apple Sponge Cake Recipes

EVE'S PUDDING

Eve's pudding image

Eve's Pudding is an easy and delicious classic British pudding. A simple apple sponge pudding that's incredibly comforting served warm with custard or vanilla ice cream.

Provided by Lucy Parissi | Supergolden Bakes

Categories Dessert

Time 1h5m

Number Of Ingredients 14

Ingredients

2 tbsp unsalted butter (or margarine such as Stork)
450 g (1 lb) apples, I used Granny Smith ((5 large or 6 medium apples))
65 g (⅓ cup) light soft brown sugar (increase if apples are not sweet)
1 tsp ground cinnamon
½ tbsp butter to grease baking dish ((or as needed))
200 g (1 ¾ cups) flour ((plain / all purpose))
200 g (1 cup) caster sugar
1 tbsp baking powder
180 g (¾ cup) softened unsalted butter (or margarine such as Stork)
3 eggs (room temperature)
60 ml (¼ cup) milk (room temperature)
2 tsp vanilla bean paste (or vanilla extract)
2 tbsp flaked almonds (OPTIONAL)
custard or vanilla ice cream

Steps:

Preheat the oven to 180 C (350F) or 160C (325F) Fan Setting. Peel and core the apples then slice into small pieces. Heat the butter in a small saucepan and add the apples, cinnamon and brown sugar.
Cook over low heat, stirring occasionally, for about 10 minutes or until the apples have softened. If you prefer the apples to be really soft then cook them for longer. Set aside to cool down while you prepare the sponge batter.
Sift the baking powder, flour and caster sugar into a mixing bowl (or the bowl of your stand mixer).
Add the softened butter, eggs, milk and vanilla extract. Start mixing on a low speed setting and gradually increase the speed to maximum until the batter is smooth. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is well mixed.
Grease a deep baking dish (I used a glass Pyrex dish measuring 8x11 inches) with butter. Spread the apples on the bottom of the dish.
Pour the sponge over the apples and spread it evenly using a spatula (gently so as not dislodge the apples).
Scatter some flaked almonds over the sponge (this is entirely optional - I just like the look of it) and bake in a preheated oven for 45-50 minutes until golden and risen.
Cool slightly then serve warm with vanilla custard or ice cream. This recipe serves six very generously or you can stretch it to feed eight if you cut smaller slices.

Nutrition Facts : Calories 647 kcal, Carbohydrate 84 g, Protein 8 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 93 mg, Sodium 326 mg, Fiber 3 g, Sugar 53 g, ServingSize 1 serving

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

APPLE & ORANGE SPONGE CAKE

Apple & Orange Sponge Cake image

A perfect cake for your tea or coffee!

Provided by baden140679

Time 1h20m

Yield Makes Pieces

Number Of Ingredients 8

Ingredients

6 granny smith apples,peeled,cored and cut into small pieces
2 oranges,rind and juice
1 tbsp honey
200g butter,softened
150g granulated sugar
4 eggs,large
350g plain flour
1 tsp baking powder

Steps:

Preheat the oven to 180C
Put the apples,orange juice and rind in a 24x33cm roasting tin,and drizzle with honey. Roast in the oven for 15 minutes,take out,stir,and put back for another 15 minutes. Then take out a leave to cool. Leave the oven on.
Put the sugar and butter into a mixing bowl and beat until light and soft. Beat in the eggs one by one. Sieve the flour and baking powder into the mixture and mix well.
Add the cooled apples and stir together with a spoon.
Butter and flour the same roasting tin that you roasted the apples in. Pour the mixture in to the tin. Bake for 25-30 minutes until well risen or until nice and golden.