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Out of This World Apple Cake

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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.

applecake

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!

#appleweek sponsors Envy Apples and Swiss Diamond

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.

#Appleweek sponsor Rodelle Gourmet Vanilla

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.

Out of This World Apple Cake warm from the oven. The smell of fall fills the house.

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.

It made it out of the pan but not in one piece.

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 is a delicious fall dessert.

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!

© Ellen Folkman
Category: Dessert
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#AppleWeek

Tuesday Recipes:

Out of This World Apple Cake is a family favorite from a beloved Savannah,GA institution! #AppleWeek

Always a popular cake. Perfect for breakfast or dessert.

Reader Interactions

Comments

    • 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!

      Reply

  3. 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”!

    Reply

    • 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!

      Reply

    • 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.

      Reply

  6. 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!

    Reply

  9. 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.

    Reply

  11. 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.

    Reply

  13. 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.

    Reply

  14. 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!

    Reply

  17. 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!!

    Reply

  18. 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!

    Reply

  19. 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!

    Reply

  22. 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

    Reply

  23. 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.

    Reply

  24. 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!

    Reply

  25. 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!

    Reply

  27. 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!

    Reply

  30. 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.

    Reply

  32. 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!

    Reply

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