This Apple Sponge Cake is a soft, lightly fruited sponge with small pieces of apple baked gently through the crumb. The flavour is mild and comforting, with natural sweetness from the fruit rather than heavy spice.
It is well suited to everyday home baking and works especially well if you want to introduce fruit into a simple sponge without extra steps. The method is calm and clear, making it suitable for beginners and family baking.
Recipe Information
Difficulty: Beginner
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 8 slices
Ingredients
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180 g plain flour
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2 teaspoons baking powder
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Pinch of salt
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150 g caster sugar
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2 medium eggs
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110 ml sunflower oil
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120 ml milk
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1 teaspoon vanilla extract
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2 medium eating apples, peeled, cored, and cut into small cubes
Step-by-Step Method
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Heat the oven to 170°C fan. Grease and line the base of a 20 cm round cake tin.
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Place the prepared apple pieces into a small bowl and set aside. Cut them small so they soften evenly while baking.
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In a large bowl, mix the flour, baking powder, salt, and sugar until evenly combined.
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In a jug, lightly beat the eggs with the oil, milk, and vanilla extract until smooth.
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Pour the liquid mixture into the dry ingredients.
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Stir gently with a wooden spoon until a smooth batter forms and no dry flour remains.
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Fold the apple pieces through the batter so they are evenly distributed.
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Spoon the mixture into the prepared tin and level the surface lightly.
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Bake for 40 minutes, until the cake is lightly golden, springy in the centre, and a skewer inserted comes out clean.
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Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Baking Tips
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Use a firm eating apple so the pieces hold their shape during baking.
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Cut the apple into small, even cubes to prevent sinking.
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The cake may feel extra soft while warm due to the fruit, but it firms up as it cools.
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Always cool fully before slicing for the neatest result.
Variations
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Apple and lemon: Add finely grated lemon zest to the batter.
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Dairy-free: Replace the milk with a plant-based alternative.
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Loaf tin: Bake in a lined 900 g loaf tin for 45 to 50 minutes.
Serving Suggestions
Serve plain with tea, or dust lightly with icing sugar. This cake is also lovely served slightly warm with a spoon of custard or cream.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. The apple keeps the cake moist. Freeze slices for up to 2 months and defrost at room temperature. Warm gently if desired.
