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Cinnamon Apple Sponge Cake Recipe

User Rating 5 Star Rating (1 Review)


This apple cinnamon cake recipe showcases two harmonizing flavors, apples and cinnamon, to make a family recipe for sponge cake even more special. Serve with homemade caramel ice cream it after a casual, family-style meal for impressive results.

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Yield: 10 to 12 servings


  • Cinnamon Apples:
  • 3 tablespoons butter
  • 5 baking apples, peeled, cored and cut into rings
  • 1 tablespoon, plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon (pinch) fresh lemon zest
  • 1/4 cup apple cider
  • 1/2 teaspoon cornstarch, as needed
  • Sponge cake:
  • 7 large eggs, separated
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3/4 sifted all-purpose
  • 3/4 cup sifted potato flour
  • Butter for cake pan


To make the apples:

Preheat the oven to 350F. Butter two 8-inch square pans, line them with parchment paper, and set them aside.

Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.

Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

Transfer the apples from the skillet to a large bowl with a slotted spoon. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly. Dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.

Pour the finished sauce over the apples. Divide the warm apples between the two prepared pans, layer the apple rings decoratively, and then set the pans aside for a moment.

To make the sponge cake:

Preheat the oven to 350F. Butter two 8-inch square pans, line them with parchment paper, and set them aside.

In a large bowl, beat the egg yolks, sugar, and vanilla extract until the mixture becomes light yellow and fluffy. Gently stir the flours into the creamed mixture until they are thoroughly incorporated into the batter.

Beat the egg whites until stiff, glossy peak form. Gently stir 1/3 of the whipped egg whites into the sponge cake batter, and then carefully fold the remainder of the egg whites into the mixture.

Carefully fill each prepared pan with the cake batter, poured over the warm apple rings, and bake for 22 to 26 minutes, until the cakes test done in the middle. Invert the cakes onto a serving platter and leave the pans in place for a few minutes. Unmold the pans and allow the caramelized juices to run down over the cake. Cool the apple cinnamon cake before serving with caramel sauce and ice cream.

This apple cinnamon cake recipe makes 10 to 12 servings.

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User Reviews

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 5 out of 5
Delicious!, Member abcocktails

Another great recipe that made it into my permanent collection! The caramelized apples are a great topping for the cake and it's actually an easier recipe than it looks at first. Just follow the directions carefully and patiently beat those egg whites. Served it with natural vanilla ice cream and a butterscotch-caramel syrup. Yummy! Thanks, Rebecca.

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