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The Best Out of This World Apple Cake

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My out of this world apple cake recipe is made from scratch. It is perfect for breakfast, a snack, or dessert.

Pin Out of this World Apple Cake to make later.

A slice of Out of this World Apple Cake on a white plate.

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.

Chopped apples are on cutting board with a paring knife on the side.

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. 

Apple cake mixture in a mixing bowl.

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.

Overhead photo of apple cake in the pan.

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.

A broken cake on a cooling rack.

 

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

Apple Cake Twitter Image

Out of This World Apple Cake

Out of This World Apple Cake

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes

My Mom's out of this world apple cake is moist and delicious. The perfect balance of sweet and tart. Serve this for breakfast or dessert.

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees F. Grease and flour a 12 cup Bundt pan, set aside.
  2. In a mixing bowl sift together flour, baking soda, salt and apple pie spice.
  3. 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.
  4. 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.
  5. Cool in pan 15 minutes then remove to a cooling rack to cool completely.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!

Allison

Saturday 5th of December 2020

This recipe is an absolute delight! It was loved by everyone at our recent open house.

Suzan d

Friday 23rd of October 2020

Can I make this in a 9 x 13 baking dish instead of a bundt or tube pan?

Family Around The Table

Friday 23rd of October 2020

A 9x13 baking pan holds about 14 cups of batter. Since the recipe calls for a 12 cup Bundt pan it should be OK. I've never used a 9x13 for this recipe so I can't say for sure if it will work. I would consider adjusting the cooking time, possibly starting at 30 minutes, and go from there. If you try the 9x13 pan, please let me know how it works!

Donna

Wednesday 23rd of October 2019

I am going to make this cake for Thanksgiving, do you think I could substitute Red Mill 1 to 1 baking flour for the regular flour? I want to make it gluten free for my daughter but in the meantime I will make it according to the recipe as a “trial run”!

Family Around The Table

Wednesday 23rd of October 2019

Hi Donna, I have checked with some blogger friends who use the product, (I do not), and they made a couple of suggestions. One said it will produce a more dense cake and they suggest decreasing the Bob's Red Mill by half a cup and adding an egg. I also asked Bob's Red Mill and their response was it is designed to be used 1 to 1. I know it's expensive to test it but you may want to try before the holiday. I'd love to know how it works out for you!

Mrs Walker

Wednesday 25th of September 2019

Can I use self rising flour to make it lighter or should it be all purpose? And no baking powder?

Family Around The Table

Wednesday 25th of September 2019

No, it is not advisable to use self rising flour as that already has the leavening in it. All purpose is best. There is no baking powder, only baking soda.

Bridgette

Wednesday 19th of June 2019

Can we use Half Apple sauce and 1/2 oil to cut back on calories

Family Around The Table

Thursday 20th of June 2019

I've not tried it but it seems it would work. Let me know if you do try it!

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