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Serves a Crowd

Mississippi Deep South Apple Cake

by:
September 23, 2009
4
4 Ratings
  • Serves 12
Author Notes

Want an explosion of fresh apple? My Mississippi Delta born mum's recipe will do it. With 3 cups of apple to 3 cups of flour, it only JUST holds together, but the taste is so divine, you won't mind the crumble. Take care when removing this cake from the pan - it requires delicate handling. I prefer this cake with the tartness of Granny Smith apples. —Frugal Kiwi

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Ingredients
  • 2 cups sugar
  • 1 1/2 cups cooking oil of your choice
  • 2 teaspoons vanilla extract
  • 1/2 juice of a lemon
  • 1 teaspoon salt
  • 3 cups flour
  • 1 1/4 teaspoons baking soda
  • 3 cups peeled and chopped fresh apples
  • 1 1/2 cups chopped pecans (optional)
  • 2 eggs, well beaten
Directions
  1. Preheat oven to 325 (160C). Grease a tube pan and dust with flour.
  2. Combine sugar, oil, vanilla extract, eggs, lemon juice, and salt in a large mixing bowl. Beat well.
  3. Mix flour and baking soda then add to the first mixture and beat well.
  4. Add apples and pecans, if using, and mix well.
  5. Pour into prepared tube pan.
  6. Bake 1 ½ hours, until golden on top. Let sit a few minutes, then unmold.
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23 Reviews

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Moviederek September 24, 2020
This was disgusting. It came out dry like sawdust. I don't know why you think crumbly is a good thing. It should be gooey and moist like a brownie. The only thing I altered was half brown sugar and half white sugar. But I had the exact amount of oil and flour and eggs and baking soda and lemon. (Maybe it needed baking powder if the lemon wasn't enough) Plus I cooked it a half hour less and it was still overcooked and dry. I guess I'll have to make bread pudding out of it. What a waste of ingredients.
rachaelmr December 24, 2020
That's a shame that it didn't turn out. I've been making this cake (often) for 10 years and it is generally a wonderfully moist cake - dependent on the ingredients, it kind of has to be (there is so much moisture added to this cake). But I think sometimes maybe people don't realize how different apples behave, too. Some are juicy and built for baking, some are drier. Just thinking out loud as to what might have happened. Again, it's sad this happened to you - it is one of our favorite cakes.
Stacey A. December 25, 2018
Have made this with a tube pan, muffin tins and bread pans. Definitely comes out the easiest in bread pans! Love it, I get requests for this all the time.
Lisa R. November 10, 2013
Really nice and easy recipe. I cut the sugar in half (and therefore added less lemon) and added just 1 cup of oil and it still came out great. Will try cutting out a bit more sugar and oil next time round to see if it still works. I'm baking for my toddler and want to make sure her snacks are tasty but healthy.
Gelfo November 24, 2012
I made this for Thanksgiving, and it was FANTASTIC!!!!!!! I made it gluten free (with GF AP flour), and used one cup of brown sugar and one cup of evaporated cane juice. And, I made it with quinces instead of apples. GREAT RECIPE!!!!! Not sure what happened with those who commented before, but it turned out just like the photo, and I love it!! Have been eating it all day!!!! THANKS!!!!!
DeirdreMS November 1, 2012
Made this the other night but it came out way too oily for my taste.
mksgurl1 October 16, 2012
I made this last night since i had tons of apples on hand and the cake did not come out like the picture at all. I may have done something wrong the cake was VERY dense not crumb like at all. I did substitute apple sauce for the oil since i had no oil at hand. could that have been the problem?
nancy S. November 18, 2018
Very likely!
Aryn July 4, 2012
I've made this a few times and it turns out so nice. Made mine in a bundt pan and so many have asked me for the recipe.
Frugal K. October 20, 2009
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Frugal K. October 20, 2009
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Frugal K. October 20, 2009
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Frugal K. October 20, 2009
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Frugal K. October 20, 2009
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Frugal K. October 20, 2009
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
Frugal K. October 20, 2009
Sorry to come in so late elizacbrown, but yes, it should do fine in a bundt pan. My mother bakes it that way.
elizacbrown October 5, 2009
Question: You mention to take care removing the cake from the pan. Do you think it will do okay in a Bundt pan?
FrugalMinnesotan October 5, 2009
I made this and took it to a potluck. It was well received. Moist, crumbly, with all those wonderful apple chunks.
Frugal K. September 27, 2009
Evapaula, I'd generally use 375 grams All-Purpose flour for this cake and 375 grams regular granulated sugar.
evapaula September 25, 2009
I would really like to try this recipe, but I have some troubles with the conversion from cups to grams (I live in Germany) because the conversion ratio is dependent on the exact ingredients. So: What kind of sugar did you use? And what kind of flour? Thanks!
debbiek September 23, 2009
I made this for my family's Rosh Hashanah dinner and it was a HUGE hit. My dad liked it so much he hid the leftovers from the next night's guests.
Frugal K. September 23, 2009
See a recent review of this recipe at Debbie Koenig's "Words To Eat By" http://wordstoeatby.blogspot.com/2009/09/apple-cake-day-2.html