Apple Sponge Cake
User Reviews
5
Apple Sponge Cake
Description
This Apple Sponge Cake recipe begins by peeling, coring, and thinly slicing tart apples such as Granny Smith or Honeycrisp, which provide a refreshing contrast to the cake's sweetness. The batter combines eggs and cane sugar beaten until the sugar dissolves, sour cream for moisture, and a mixture of flour and baking powder for leavening. Almond extract imparts a delicate nutty aroma.
Layers of apples and batter are alternated in a greased 9-inch springform pan lined with parchment. The cake is baked at a high temperature (400°F) until it forms a golden crust. A topping made of egg, sugar, melted butter, and sliced almonds is spread over the top, creating a crunchy almond crust that complements the soft cake beneath.
The finished cake offers a tender crumb with moist pockets from the apples, enhanced by the almond topping's toasted crunch. It is best served cooled and can be enjoyed as a comforting dessert or with tea.
Pay attention to not overmix the batter to avoid density, and monitor baking closely as oven times vary. Leftover cake stores well refrigerated and can be frozen tightly wrapped for longer preservation.
Ingredients
- 4 large apple
- 1 c all-purpose flour
- ½ c cane sugar
- 3 egg
- 1 teaspoon baking powder
- 3 tablespoon sour cream
- 1 teaspoon almond extract you can replace with vanilla extract
For almond topping
- 1 egg
- ¼ c + 1 tbsp cane sugar
- 3 tablespoon butter melted
- 4 tablespoon almonds sliced
Instructions
Slice the apples
- Peel, core and quarter 4 large or 5 medium apples. Slice them thinly and place in a bowl while you make the batter.
Make the batter
- In a large bowl add 3 eggs and ½ cup of sugar. Beat using a hand mixer until sugar dissolves. Add in 3 tablespoons of sour cream and beat again until it's fully incorporated into the batter.In a medium bowl whisk together 1 cup of all-purpose flour and 1 teaspoon of baking powder.
Combine wet and dry ingredients
- Add flour and baking powder mixture into the eggs and sugar and whisk until all ingredients are combined. Add 1 teaspoon of almond extract and whisk everything once again until no lumps remain.
- Arrange apples in the pan
- Cover the bottom of 9-inch springform pan with a parchment paper and grease the sides of it.Arrange half of the apples in a circle so they overlap slightly. Pour half of the batter over the apples. Repeat the step with the apples and the remaining batter.
Bake
- Bake in a preheated to 400 F oven for 25 minutes.
Prepare the almond crust
- Meanwhile, in a medium bowl whisk together 1 egg and ¼ cup of sugar. Add 3 tablespoon of melted butter and whisk again. Remove cake from the oven, pour egg and sugar mixture over the cake, sprinkle with 4 tablespoons of sliced almonds and 1 tablespoon of sugar. Continue baking for another 10-15 minutes until crusty and golden-brown.
Remove cake from the pan
- Remove cake from the oven, let it cool and then run a sharp knife along the edges of the pan. Unlatch the pan and gently lift away the sides. Slide the cake onto a platter.
Notes
- Choose tart apple varieties like Granny Smith or Honeycrisp to balance sweetness.
- Do not overmix the batter once flour is added to keep the cake light and tender.
- Start checking for doneness around 25 minutes; cake is done when golden and a tester is clean.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Thaw frozen cake in refrigerator before serving and reheat gently if desired to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 307kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 121mg | 5% |
| Potassium | 211mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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