Out of this world apple cake is perfect for breakfast, a snack or dessert. It’s an easy dessert that’s sure to impress family and friends.
This post, for Out of This World Apple Cake, is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. This post contains affiliate links. If you purchase though a link I receive a small commission at no additional charge to you. All opinions are mine alone.
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.
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!
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. 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. My new paring knife from Swiss Diamond made quick work of the peeling and chopping since it’s so sharp.
Like any other baked good, you don’t want to over mix. 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 by the can be omitted if there are allergy concerns. I used pecans because they are a favorite but walnuts would be delicious too.
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. More to the hate side. I love the look of a straight edge cake but always have trouble removing it from the pan. You may remember my cinnamon nut coffee ring. It was delicious but a disaster when it came out of the pan.
This, too, was an umolding 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, if your 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.
If you can’t get enough apple recipes, there are lots below from my blogger friends. Plus check out the #AppleWeek Pinterest board and follow along on Facebook. Or find these apple recipes from me: Cinnamon Apple Turnovers with Maple Drizzle, Apple Praline Bread, and Mini Apple Muffins with Oatmeal Streusel Topping.
Out of This World Apple Cake
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
- 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.
Tuesday Recipes:
-
-
- 1-Pot Apple Sausage Meatballs by Books n’ Cooks
- ABC Sheet Pan Dinner by Jolene’s Recipe Journal
- Apple Bacon Goat Cheese Salad by Jonesin’ For Taste
- Apple Bourbon Float by Our Good Life
- Apple Butter Overnight Chia Oatmeal by Love and Confections
- Apple Cinnamon Layer Cake with Brown Butter Streusel by The Baking Fairy
- Apple Cornbread Cakelets by The Redhead Baker
- Apple Crumble Muffins by The Anthony Kitchen
- Apple Noodle Kugel by Palatable Pastime
- Caramel Apple Pie Dip by Mildly Meandering
- Apple Pie Donuts by Daily Dish Recipes
- Apple Pie Turnovers by The Bitter Side of Sweet
- Apple Pork Burgers by Cindy’s Recipes and Writings
- Apple Cranberry Crock Pot Stuffing by West Via Midwest
- Beet Apple Salad with Maple Vinaigrette by Caroline’s Cooking
- Butterscotch Harvest Cake by Tip Garden
- Caramel Apple Cookie Bars by A Day in the Life on the Farm
- Caramel Apple Sheet Cake by Hezzi-D’s Books and Cooks
- Cinnamon Apple Crumb Cake by Cookaholic Wife
- Cinnamon Caramel Apple Frozen Custard by Faith, Hope, Love & Luck
- Cold Apple Cider with Caramel Infused Rum by Amy’s Cooking Adventures
- Creamy Blue Cheese & Sliced Apple Crostini by Who Needs a Cape?
- Deconstructed Chocolate Caramel Mini Apple Pie by The Freshman Cook
- Deconstructed Skillet Apple Dumplings by Seduction in the Kitchen
- Fall Panzanella Salad by House of Nash Eats
- Fresh Apple Cake with Brown Sugar Glaze by Soulfully Made
- Glazed Spiced Apple Cider Cookies by Savory Moments
- Hasselback Apples by Kate’s Recipe Box
- PB Apple Muffins by A Kitchen Hoor’s Adventures
- Skillet Apple and Sausage Stuffing Recipe by Lemon Blossoms
- Slow Cooker Apple Butter by Shockingly Delicious
- One Pan Pork Chops with Apples and Cinnamon by Strawberry Blondie Kitchen
- Out of This World Apple Cake by Family Around the Table
-
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”!
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!
Can I use self rising flour to make it lighter or should it be all purpose? And no baking powder?
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.
Can we use Half Apple sauce and 1/2 oil to cut back on calories
I’ve not tried it but it seems it would work. Let me know if you do try it!
I just took my cake out of the oven, it smells divine and looks perfect! I can’t wait to take this to our family Thanksgiving Dinner tomorrow!
Thank you so much for letting me know! I hope everyone enjoys it! Happy Thanksgiving!
This is a fantastic recipe, thank you for sharing it with us.
This cake was really lovely and will definitely make it again and again. So pleased with this recipe. X
I made this cake for my family. It was delicious. I used Macintosh apples in my version. My family of 4 finished this cake within 2 days! I would definitely add this to my fall favorites list.
Do you bake this in the middle of the oven or bottom of the oven.?
In the middle of the oven. Thank you for checking out the recipe!
I have a weakness for apple cakes and desserts, though you’ll rarely find me biting into an apple. with the generous amount apple, nuts and spices am sure this must have been an out of the world kind of cake.
I made this and took to work. It was a big hit. Delicious!!
I’m so happy you made it and that it was a hit! Thanks for letting me know!
This cake is amazing! Made it today. I dusted the pan with cinnamon sugar instead of flour…yummy! Is the amount of oil accurate, 1 1/2c? It seems a little oily.
Yes, it’s correct. A very moist cake.
Ooohh, I just love vintage, hand-written recipes! I have lots of them around: some from my late grandmother, some from my late mother-in-law. This sounds like a tried-and-true gem of a dessert! Thanks for bringing to #CookBlogShare!
My kids love baked apple based desserts. I can’t wait to try this one. Looks so yumm..
I love how easy and delicious this looks! I will be trying for sure!
Yes Ellen! I love a recipe with apples in it. This looks comforting and tasty. I would love some cream or ice cream, a glass of red wine and a piece of this, yummo!!
This cake looks soooo good! We just went apple picking and I thought it was a great idea to get the big bag – hahahaha! I need ALL the apple recipes now!
This does sound amazing. I love all the apple recipe during apple season 🙂 I’ve made so many desserts that taste amazing, but did not come out looking beautiful!
Wow, this Apple cake looks like a real treat! I definitely need to try this!
Such a great way to enjoy apple season!
I’ve cut parchment paper to fit the bottom of the tube pan, then cut a hole for the center tube. Works great for me
I say Bundt pan all the way, baby! This cake looks magnificent! I could eat it for breakfast, and I’m not even asking permission.
I’ve never tried Envy apples. My favorite baking apple is 20 Ounce (mostly because they’re huge and less peeling for me!). This cake looks fantastic!
This apple cake sounds fabulous. I’ve not heard of Envy apples. I’ll have to seek them out the next time I’m at the store!
What a great cake for fall! I love apples in dessert, especially when I have just been to the orchard!
I loved reading the backstory for this recipe! It’s so nice to find keepsakes like that. 🙂 This cake looks amazing and perfect for apple season!
I can tell just by looking at the ingredients this cake must be out of this world delicious!
I love apples this time of year! What a great idea for an apple cake!
I too was having trouble with tube pans, but some years ago, this is how I solved it. I cut a piece of cardboard in a circle larger than the pan. Then I cut a hole in the middle to slide over the middle piece. I slide it down, flip the pan, the cake pops out, then flip again onto a cooling rack. Works for me.
I love it! I’ll definitely be trying this next time!
I will be trying this cake!! Thank you for sharing at our apple celebration of Celebrate 365 Blog Party!
I love the story behind this and that you have the book signed to your mom. Even if it had a bit of an oops coming out the pan, it still looks like it lived up to the name!
IN the end the taste is the most important element.
This does look out of this world! I love apple cakes! This is on my fall baking list!