Fruited Sponge Cake

Pat Duran


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!


★★★★★ 2 votes

9-inch round cake dish or 7x9- inch baking pan
10 Min
30 Min


  • 1/2 c
    extra fine sugar
  • 1/2 c
  • 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


  1. Preheat oven to 350^. Spray a 7x9 inch or 9-inch round cake pan, set aside.
  2. Cream margarine and sugar until light and fluffy; add eggs and vanilla and mix thoroughly.
    Mix in self rising flour.
  3. Place 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.

Printable Recipe Card

About Fruited Sponge Cake

Course/Dish: Cakes Fruit Desserts
Other Tag: Quick & Easy

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