Fruited Sponge Cake

By Pat Duran
@kitchenChatter

This is a great and tasty fruit on the bottom dessert. It is especially good served with fresh cream like in English restaurants or with vanilla custard or cinnamon ice cream.
Serve this dessert with the sugar side up and fruit on the bottom, I love it with fresh heavy cream drizzled over top!

Rating:

★★★★★ 2 votes

Comments:

5 Comments

Serves:

9-inch round cake dish or 7x9- inch baking pan

Prep:

10 Min

Cook:

30 Min

Ingredients

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1/2 c: extra fine sugar
1/2 c: margarine
2 large: eggs, beaten
1 tsp: vanilla extract
1/2 c: self-rising flour
1 medium: red sweet apple, peeled and sliced
1 small: can pineapple tidbits, drained
2 Tbsp: extra fine sugar for topping, divided
1 tsp: ground cinnamon for topping, divided

How to Make Fruited Sponge Cake

Step-by-Step

1Preheat oven to 350^. Spray a 7x9 inch or 9-inch round cake pan, set aside.
2Cream margarine and sugar until light and fluffy; add eggs and vanilla and mix thoroughly.
Mix in self rising flour.
3Place apples and pineapple in the prepared pan, sprinkle with some of the sugar cinnamon and cover with the batter. Sprinkle remaining cinnamon/sugar mixture on top.
Bake for 30-35 minutes. Until tested done with a toothpick.