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


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.

About Fruited Sponge Cake

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