Pie Apple Sponge Cake
A moist apple sponge cake infused with warm spices and molasses, pairs beautifully with lemon syrup for a comforting dessert suitable for all occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixer bowl, beat together the oil, molasses, and egg until well combined.
- Add the yogurt and mix thoroughly.
- Sift together the flour, baking powder, baking soda, salt, and ground wheat flour.
- Add all the dry ingredients to the wet mixture at once and mix lightly; do not overbeat.
- Pour the batter into a nonstick 9-inch square pan, spreading evenly.
- Bake for 25 minutes or until the center springs back when touched lightly with a fingertip.
- Cool briefly in the pan on a rack and serve warm with lemon syrup.
Tips & Substitutions
For a lighter version, substitute half of the oil with unsweetened applesauce. If you prefer a sweeter cake, increase the sugar by a couple of tablespoons or use a flavored yogurt. When mixing the dry ingredients, ensure they are well sifted to avoid clumps, which will lead to a smoother batter. You can also experiment with different fruit fillings like cherry or blueberry to create variations reminiscent of American recipes.
Serving Suggestions
This pie apple sponge cake is delicious served warm, ideally with a drizzle of lemon syrup or a scoop of vanilla ice cream. It also pairs beautifully with Lemon Pie Bars for a delightful dessert table. For a more festive touch, sprinkle powdered sugar on top before serving or add chopped nuts for crunch.
Storage & Reheating
Store any leftover pie apple sponge cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm slices in the microwave for 15-20 seconds or in a preheated oven at 350°F until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Apple Sponge Cake contains roughly 446 calories, with 5g protein, 45g carbohydrates, and 28g fat. It is a good source of calcium (12% of the Daily Value), protein (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 834mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apples instead of apple pie filling?
Yes, you can use fresh apples! Peel, core, and slice them, then sauté in a little butter and sugar until tender before adding them to the batter. This will give your cake a fresh flavor and texture.
What can I use instead of whole wheat flour?
If you don't have whole wheat flour, you can substitute it with all-purpose flour, but the texture may be lighter. Alternatively, for a gluten-free version, try using a 1:1 gluten-free baking flour blend.
How can I tell when the cake is done baking?
The cake is done when the edges pull slightly away from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the center springs back when gently pressed, it’s ready to come out!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).