fruited sponge cake
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!
prep time
10 Min
cook time
30 Min
method
---
yield
9- inch round cake dish or 7x9- inch baking pan
Ingredients
- 1/2 cup extra fine sugar
- 1/2 cup margarine
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup self-rising flour
- 1 medium red sweet apple, peeled and sliced
- 1 small can pineapple tidbits, drained
- 2 tablespoons extra fine sugar for topping, divided
- 1 teaspoon ground cinnamon for topping, divided
How To Make fruited sponge cake
-
Step 1Preheat oven to 350^. Spray a 7x9 inch or 9-inch round cake pan, set aside.
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Step 2Cream margarine and sugar until light and fluffy; add eggs and vanilla and mix thoroughly. Mix in self rising flour.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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