My out of this world apple cake recipe is made from scratch. It is perfect for breakfast, a snack, or dessert.
I’ve decided that I really, really love apple cake. I found this recipe in my Mom’s collection but she notes that it came from Mrs. Wilkes Boarding House in Savannah, GA.
She had a handwritten version with notes like “Bob’s Favorite”, “So Good”, and “Out of This World”, so it seems appropriate that I call it Out of This World Apple Cake, because it’s really that delicious.
Out of This World Apple Cake Ingredients
An at-a-glance list of what you need to make this apple cake recipe. If you don’t have apple pie spice on hand, you may have all of the spices in your pantry to make it, saving some money.
If you’ve read this blog for a while you know I have so many of my Mom’s recipes and books. When I saw this was from Mrs. Wilkes I went searching because I thought I had a copy of a book from there.
If you’ve never been to Mrs. Wilkes, the next time you’re in Savannah, go. Be prepared to wait but it will be worth it. Back to the book, I found it, and lo and behold it’s signed to my Mom from Mrs. Wilkes herself! What a treasure!
What is the Best Apple to Use for an Apple Cake Recipe?
My favorite apples to use are Envy™ apples. Why? Because they don’t brown when you cut them. At least not for an hour or more. This makes the task of chopping the apples easier since you don’t have to do them at the last minute.
If Envy™ apples aren’t available where you are, both Granny Smith and Honeycrisp apples would be good tart substitutions.
If you want a sweeter apple to substitute, try Gala or Fuji.
How Do I Make Apple Cake with Fresh Apples?
The first thing to do is peel, core, and chop the apples. What I absolutely love about Envy™ apples is they don’t oxidize (brown) as quickly as other varieties.
If you use another apple variety that I suggested above, toss them in a bowl with a bit of lemon juice or chop them just before adding them to the batter.
I did have all my other ingredients ready to go and prepared the apples last but they did sit on the cutting board for about 10 minutes and there was very little color change.
Like any other baked good, you don’t want to over-mix the batter. Overmixing can easily happen when you have to add the flour in stages.
My out-of-this-world apple cake requires you to dump it all in at once so mix until it’s just combined.
You’ll mix a bit more when folding in the apples and nuts, which can be omitted if there are allergy concerns.
What Type of Pan Should I Use for Apple Cake?
So, let’s talk about the pan for a minute. The original recipe calls for the use of a tube pan, also known as an angel food pan.
Let’s just say I have a love-hate relationship with tube pans.
I love the look of a straight-edge cake but always have trouble removing it from the pan.
Have a look at my cinnamon nut coffee ring. It was delicious but a disaster when it came out of the pan.
This, too, was an unmolding disaster. Albeit a delicious one.
A blogger friend suggested making a trifle, which is a standard move when something like this happens to a cake, but this is not a trifle-friendly cake. If you began layering it and adding whipped cream it would just become a soggy mess.
It’s a very moist cake, hence part of the reason it’s so delicious. So, my tip is, that if you are adept at removing cakes from tube pans, use a tube pan.
If not, use a Bundt pan. For the record, I’m not giving up on tube pans just yet.
Why You’ll Love This Recipe
- This is an apple cake recipe with oil, vegetable oil to be exact. Because you aren’t using butter you don’t have to wait for it to come to room temperature when you are ready to start baking.
- It’s a moist and delicious dessert.
- You can substitute walnuts for the pecans or leave them out altogether if there is an allergy.
- It’s homemade from scratch.
- There’s great sweetness and texture from the apples and nuts.
- It’s an easy dessert that’s sure to impress family and friends.
More Apple Recipes on Family Around the Table
- Cinnamon Apple Turnovers with Maple Drizzle
- Apple Praline Bread
- Mini Apple Muffins with Oatmeal Streusel Topping.
More Apple Recipes for Fall
- 1 ½ cups canola oil
- 2 cups sugar, I used Imperial Sugar
- 3 large eggs
- 3 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract, I used Rodelle Gourmet Vanilla Extract
- 3 cups finely chopped apple, I used Envy Apples
- 1 teaspoon salt
- ¾ teaspoons apple pie spice
- 1 cup chopped nuts, walnuts or pecans
- Preheat oven to 375 degrees F. Grease and flour a 12 cup Bundt pan, set aside.
- In a mixing bowl sift together flour, baking soda, salt and apple pie spice.
- In separate bowl cream oil and sugar and then add eggs, one at a time, beating well after each addition. Add flour mixture all at one time as well as vanilla extract.
- Gently fold in chopped apple and chopped nuts. Bake in prepared pan for 50 - 60 minutes or until a toothpick comes out with moist crumbs.
- Cool in pan 15 minutes then remove to a cooling rack to cool completely.