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Today is September 27, 2022

The Crown’s Apple Cake

Breads & Desserts


2 1/2 cups all-purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 eggs, beaten
1 cup oil
1 tsp. vanilla
3 cups chopped apples, peeled or unpeeled


In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg; mix well. Add beaten eggs, oil and vanilla, and combine thoroughly. (This is a very stiff batter.) Add apples and stir vigorously to combine well. Pour batter into lightly oiled 9-by-13-inch baking pan. Bake in preheated 325 F oven about 50 minutes. Apple cake does not need to be refrigerated; it will stay moist and delicious for a week. Serves 15 to 18.
  Pumpkin variation: This recipe, using a small can of pumpkin instead of apples, makes a wonderfully moist Pumpkin Bread. Bake in sprayed loaf pans, small or large, 30-40 minutes. Keep an eye on them, and be sure middle of loaf has risen and is firm. Pumpkin Bread freezes perfectly and makes a lovely gift.


From “The Crown of Southern Cooking: Recipes from the Birthplace of the Blues,” by Evelyn Roughton

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