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.
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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.
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- Out of This World Apple Cake by Family Around the Table
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Allison says
This recipe is an absolute delight! It was loved by everyone at our recent open house.
Suzan d says
Can I make this in a 9 x 13 baking dish instead of a bundt or tube pan?
Family Around The Table says
A 9×13 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 9×13 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 9×13 pan, please let me know how it works!
Donna says
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 says
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 says
Can I use self rising flour to make it lighter or should it be all purpose? And no baking powder?
Family Around The Table says
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 says
Can we use Half Apple sauce and 1/2 oil to cut back on calories
Family Around The Table says
I’ve not tried it but it seems it would work. Let me know if you do try it!
Karen says
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!
Family Around The Table says
Thank you so much for letting me know! I hope everyone enjoys it! Happy Thanksgiving!
C Stanley says
This is a fantastic recipe, thank you for sharing it with us.
Julie says
This cake was really lovely and will definitely make it again and again. So pleased with this recipe. X
Sandi Hankerson says
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.
Barbarainnc says
Do you bake this in the middle of the oven or bottom of the oven.?
1particularhrbr says
In the middle of the oven. Thank you for checking out the recipe!
Mayuri Patel says
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.
Patsy says
I made this and took to work. It was a big hit. Delicious!!
1particularhrbr says
I’m so happy you made it and that it was a hit! Thanks for letting me know!
Janice says
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.
1particularhrbr says
Yes, it’s correct. A very moist cake.
Michelle Frank | Flipped-Out Food says
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!
Veena Azmanov says
My kids love baked apple based desserts. I can’t wait to try this one. Looks so yumm..
kim says
I love how easy and delicious this looks! I will be trying for sure!
Adrianne says
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!!
Lauren Vavala | DeliciousLittleBites says
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!
Danielle Wolter says
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!
Shanika says
Wow, this Apple cake looks like a real treat! I definitely need to try this!
Toni | Boulder Locavore says
Such a great way to enjoy apple season!
Louise Kelley says
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
Dorothy at Shockingly Delicious says
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.
Jessica Freimann says
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!
Jill says
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!
Sara says
What a great cake for fall! I love apples in dessert, especially when I have just been to the orchard!
Sherri says
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!
Claudia Lamascolo says
I can tell just by looking at the ingredients this cake must be out of this world delicious!
Hannah Healy says
I love apples this time of year! What a great idea for an apple cake!
Nan Dean says
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.
1particularhrbr says
I love it! I’ll definitely be trying this next time!
Jan Thomas says
I will be trying this cake!! Thank you for sharing at our apple celebration of Celebrate 365 Blog Party!
Carlee says
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!
Wendy Klik says
IN the end the taste is the most important element.
Nikki says
This does look out of this world! I love apple cakes! This is on my fall baking list!