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 1/2 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
- 3/4 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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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!