Best method of serving when coming out of freezer?

Thanks for your suggestions. I made this with plums and it was eaten before even seeing the freezer. Has anyone subbed butter for the oil? Or half oil, half butter? And while I'm here, I have a question about removing the cake from the pan. I did the flip onto a plate and then flipped it again for its "final resting place". It worked ok but is there a better way? Maybe using parchment paper that overhangs and lift it out that way?

Just another two cents worth: best is how you like it. :)
Cold from the fridge is nice for cakes with fruit right on top.
Warmed up in the oven a few minutes is also good if you prefer dessert as almost a pudding.

In comments under the recipe, the author recommends taking the (fully baked, well wrapped) cake out of the freezer and thawing it at room temperature for a few hours before serving. You can warm it in a low oven before you serve it.

If the apple cake was already fully baked when you put it in the freezer, you can either thaw it in the fridge overnight or leave it out on the counter for 4 - 6 hours.

Once it comes to room temperature, you can serve it as is, or you can warm it gently in the oven, from room temperature: Put it in a cold oven and turn the heat to 250. Take the cake out after about 15 minutes. ;o)