Roman Apple Bundt Cake with Penuche Drizzle

Recipe for Roman Apple Bundt Cake with Penuche Drizzle
Becky Luigart-Stayner

Cake

Ingredients

1 cup shortening
1 cup sugar
1⁄2 cup brown sugar
2 eggs
1-1⁄2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1⁄2 teaspoon salt
1 cup sour milk (mix 1⁄2 teaspoon lemon juice in milk)
1 teaspoon baking soda
2 cups peeled, cored, and diced apples

Instructions

Preheat oven to 350°F. Spray a 12-cup bundt pan with cooking spray.

In a large bowl, cream together shortening and sugars. Add eggs and beat by hand.

In another bowl, sift together flour, baking powder, cinnamon, and salt.

In a small bowl, blend together milk and baking soda and add to creamed mixture, alternately with the dry ingredients. Fold in apples.

Pour batter into prepared pan.

Topping

Penuche Drizzle

Yield: 

Makes 12 servings.

Course

Reader Comments

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The amount of shortening is

The amount of shortening is way too large. This cake is extremely greasy.

Thank you for your comment.

Thank you for your comment. We did test and taste this recipe for our Recipe Contest and thoroughly enjoyed it. Hence it being a winner!