Apple Sponge Cake

This apple sponge cake is loaded with tender apple slices, a buttery brown sugar batter, and sliced almonds tucked between layers of fresh apples. It’s an easy, rustic apple cake with just enough sponge to hold everything together, finished with a dusting of powdered sugar.

About This Apple Sponge Cake Recipe

I love a good apple dessert in the fall, especially one that doesn’t need pie dough or hours in the kitchen. This apple sponge cake looks like a lot more effort than it actually is. It’s packed with fresh apple slices, held together with a thin layer of buttery sponge, and finished with a final layer of apples over a scattering of sliced almonds on top of the cake.

When I first made this recipe, I had way too much batter. It was a taller cake, but it was too much. It felt like a cake with a touch of apples. I wanted this cake to be all apple, so I reduced the amount of batter so a more delicate sponge with a ton of apples packed in there.

There are about four and a half cups of sliced apples, and the batter is just enough to coat them and bake everything into a sliceable cake. It might look like there isn’t enough batter when you’re mixing, but that’s exactly how it should be! The result lands somewhere between a traditional French apple cake and an apple almond cake, with tender layers of fruit in every bite.

I use brown sugar instead of white for its subtle caramel flavor, and a little lemon zest keeps the cake from tasting heavy. I scatter the sliced almonds over the batter before adding the remaining apples, which holds everything in place as the cake bakes and adds a nutty layer in the middle.

ingredients

All-purpose flour. Use regular all-purpose flour. I recommend weighing it if you can, but spooning the flour into your measuring cup and leveling it off works too. Don’t scoop directly from the bag.

Baking powder. Make sure your baking powder is fresh before getting started. If it’s been sitting in your pantry for a long time, check the expiration date to ensure a reliable rise.

Unsalted butter. Melt the butter and let it cool slightly before mixing it with the eggs. I prefer unsalted butter so I can control the salt in the recipe, but salted butter works if you omit the extra salt.

Eggs. Use large eggs at room temperature so they mix smoothly with the melted butter. If yours are cold from the fridge, place them in a bowl of warm water for about 5 to 10 minutes before using.

Light brown sugar. I recommend light brown sugar for its mild caramel flavor. Dark brown sugar will give you a stronger molasses flavor, while caster sugar or regular granulated sugar will make a lighter-tasting cake.

Vanilla extract and lemon zest. Use pure vanilla extract and freshly grated lemon zest. Zest only the yellow part of the lemon, since the white pith is bitter.

Apples. I like a mix of Granny Smith and Pink Lady apples for this rustic apple cake. Cut them into quarter-inch slices, avoiding softer varieties that can make the cake soggy. I suggest slicing the apples last in your prep so they do not brown.

Sliced almonds. Choose thinly sliced almonds rather than whole or roughly chopped almonds for an even topping. You don’t need to toast them first because they’ll bake in the oven with the cake.

Powdered sugar. A light dusting of powdered sugar, also called icing sugar, is optional but gives the finished cake a nice look. Wait until just before serving to add it so it doesn’t dissolve into the apples.

For the pan, you can either use a baking spray with flour in it (like Baker’s Joy) or more softened butter and flour.

this recipe’s must-haves 

An 8 or 9-inch springform pan or round cake tin is what you’ll bake this in. A springform makes it easy to release the sides, but a regular round cake pan works fine if you line it with parchment. Cut a parchment paper round for the bottom so the cake lifts out cleanly.

A serrated knife is the best tool for slicing, since it saws through the apple layers without crushing them. You’ll also want a wire cooling rack, so the cake cools evenly and the bottom doesn’t turn damp.

how to make this Apple Sponge Cake

Prep

Preheat the oven to 350°F. Lightly grease the bottom of an 8 or 9-inch springform or round cake pan, line it with a parchment round, then generously butter the parchment and the sides of the pan. Dust with flour and tap out the excess.

Whisk

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, whisk together the melted butter, eggs, brown sugar, vanilla, and lemon zest until creamy, slightly lighter in color, and just foamy, about 30 seconds to 1 minute. Add the dry ingredients to the wet ingredients and whisk until just combined.

Fold

Fold two thirds of the apple slices into the batter with a rubber spatula until evenly coated. The batter will look thin relative to the apples, and that’s normal. Scrape the mixture into the prepared pan and use the spatula to spread the apples into a mostly even layer.

Top

Scatter the sliced almonds over the top, then layer the remaining apple slices over the almonds in an even layer.

Bake

Bake for 50 to 55 minutes, until the top is deep golden brown and a toothpick or skewer inserted in the center comes out clean.

Cool

Cool in the pan on a wire rack for 15 minutes. Run a paring knife or offset spatula around the edges. If you used a springform, release the sides. If you used a cake pan, invert the cake onto a rack, peel off the parchment, and flip it back right-side up. Cool for at least 15 more minutes before slicing.

Serve

Dust with powdered sugar before serving if you like, and slice with a sharp serrated knife.

variations

Change the nuts. Chopped walnuts or pecans work in place of sliced almonds. Keep the pieces small so the cake slices cleanly.

Add warm spices. Stir [Meg: amount, like ½ tsp] ground cinnamon or cardamom into the flour mixture, or use both.

Drizzle with caramel. Spoon a little salted caramel over individual slices just before serving. It’s especially good while the cake is still slightly warm.

Serve it warm. Warm slices with vanilla ice cream or fresh whipped cream are hard to beat.

Switch the citrus. Use orange zest instead of lemon for a slightly sweeter flavor. I wouldn’t add lemon or orange juice, since the extra liquid can affect the texture.

More easy baked desserts to try: Nutella Cake Bites | Lemon Loaf Cake | Lemon Ricotta Cake | Double Chocolate Chip Cookie Bars

faqs

Do I have to peel the apples?

No you don’t have to! Personally I like the little bit of texture they provide, but you can also peel them for the cake if you prefer.

Can I use white sugar instead of brown sugar?

You can, but the cake will taste lighter and lose some of the caramel warmth that brown sugar gives it. Brown sugar is what the recipe was built around, so I’d stick with it if you can.

Is this more like a cake or an apple pie?

It’s closer to a cake, with a tender sponge-like crumb, but it eats a bit like apple pie without the crust. The fruit is the main event, so every slice is packed with apples.

Need more inspiration for a sweet treat? Check out my dessert recipes page!

what to serve with this apple sponge cake

Honestly, a dusting of powdered sugar and nothing else is all this cake needs. If you want to dress it up, a spoonful of whipped cream or crème fraîche on the side adds a cool, creamy contrast to the warm fruit.

A scoop of ice cream turns it into a proper dessert, and Chocolate Chip Cardamom Ice Cream or Honeycomb Ice Cream are both good picks. For a cozy afternoon, serve it with hot coffee, tea, or a spiced cider, or add it to a fall brunch spread.

how to store

Store: This cake is best the day it’s baked. Keep it at room temperature for up to 2 to 3 days. Cover the cut edges with parchment or plastic wrap and leave the top uncovered. If your kitchen is warm, refrigerate it in an airtight container.

Reheat: Warm individual slices in a 300°F oven for 5 to 10 mins, or microwave briefly. It’s also good at room temperature.

Freeze: I don’t recommend freezing, since the apple moisture can make the sponge soggy after thawing.

More Apple Dessert Recipes

If you’re looking for more ways to use fresh apples, my Apple Blackberry Crumble is another great option for fall. The combination of sweet apples and juicy blackberries makes a lovely baked fruit dessert, especially with a scoop of ice cream.

My Bourbon Caramel Apple Galette is a fun alternative when you’re craving apple pie but don’t want to make a traditional double-crust pie. The rustic pastry and bourbon caramel make it a great dessert for a fall gathering.

For an individually portioned apple dessert, try these Stuffed Baked Apples with Dates and Granola. They’re a cozy way to bake whole apples with a sweet, textured filling, and they’re especially nice when you want something different from a traditional cake.

Finally, if you make this apple sponge cake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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