My Autumn Apple Sponge Cake – a delicious recipe with flour, sugar, butter, baking powder, lemon, apples. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180c/gas4. Grease and line the base of a loose based tin approximately 20cm.
2
Cut the apples into quarters and remove the cores. Slice lengthways and toss in bowl of lemon juice.
3
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.
4
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.
5
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.
6
Serve as it is or lightly dust with icing sugar.
552
kcal
Calories
30
g
Fat
66
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 125 g self raising flour, 125 g granulated sugar, 125 g butter or 125 g margarine, softened, 1 1/2 teaspoons baking powder, and more.
Yes, My Autumn Apple Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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