Easy & Moist Grated Apple Sponge Cake Recipe

5 from 4 votes

Easy & Moist Grated Apple Sponge Cake Recipe

If you have a glut of apples, then you need to try this easy apple sponge cake. Using grated apples spiced with cinnamon, it's a foolproof moist, and tasty cake that's perfect for sharing with the whole family.

Prep Time5

Cook Time40

Total Time45

Course: Dessert, Snack

Cuisine: british

Keyword: apple cake, apples, birthday cake, coffee cake, fruit cake, sponge cake

Servings: slices

Calories: 300kcal

Author: Vikkie Lee

Equipment

Ingredients

200 g Butter Softened (7oz)
200 g Caster Sugar (7oz)
200 g Self raising flour (7oz)
4 Large Eggs
1 teaspoon Vanilla Extract
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
¼ teaspoon Salt
2 Apples Peeled and grated down to the core (250g ½lb)
3 tablespoon Almond slices (20g)

Metric - US Customary

Instructions

First thing: preheat your oven to 160 c fan, 180c conventional, gas mark 4 or 350F and grease and line a deep 20cm or 8" round baking pan with parchment paper.
Place the butter and sugar in a large bowl, and mix until light and creamy.
Now mix in 1 beaten egg, until combined, then the second egg and repeat.
Then stir in the vanilla extract.
In a separate small bowl, combine the dry ingredients.
Then stir into the egg mixture a little bit at a time until fully incorporated.
Make sure you scrape the sides of the bowl with a rubber spatula.
Now peel and grate the apples down to the core and gently fold into the sponge mixture.
Transfer the batter to the prepared pan. Then smooth the sponge topping with the back of a spoon.
Sprinkle the top with almond slices if using. Then bake in the middle of the oven for 40 minutes until risen and golden.
Tips: If the top is wobbly, cover it with tin foil while in the oven (don't take it out as it may sink).
Then bake for another 10 minutes and insert a cake skewer to see if it comes out clean and repeat if needed.
Remove from the oven and place on a wire rack to fully cool while in the tin.

Video

Notes

Only grate the apples once you've made the cake mix, so they don't have much time to hit the air and turn brown, otherwise you'll need to toss in lemon juice

Allow the cake to cool completely before serving so it keeps its shape in the pan

Don't overmix the batter as you don't want to knock the air out and result in a poorly risen cake

If the cake is golden brown, but still wobbly after my tried and tested baking time, carefully cover with baking foil without removing it form the oven as it may sink if disturbed

Try gently pressing the top of the cake to see if it springs back. If so, you should be safe to test by inserting a cake tester or cocktail stick. If it comes out clean, it is ready to take out of the oven

A Gordon Ramsey tip is to always ensure you preheat your oven for at least 20 minutes to bring it to temperature

If dusting with icing sugar, drizzle or buttercream after baking, make sure it is fully cool so that they don't melt

Nutrition