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Recipe for Roman Apple Bundt Cake with Penuche Drizzle | Almanac.com

Roman Apple Bundt Cake with Penuche Drizzle

Photo Credit
Becky Luigart-Stayner
Yield
Makes 12 servings.
Course
Credit
Lori McLain, Denton, Texas

Roman Apple Bundt Cake with Penuche Drizzle

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Try this mouth-watering cake, which won third prize in the 2016 Apple Recipe Contest from our 2017 Garden Guide. Congratulations to Lori McLain of Denton, Texas!

Check out the other winners of the Garden Guide Recipe Contests!

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

Ingredients
1⁄2 cup chopped walnuts
1⁄4 cup sugar
1⁄2 teaspoon ground cinnamon
Instructions

Mix together ingredients and sprinkle on cake.

Bake for 45 to 50 minutes, or until a tester inserted into the center comes out clean. Remove from oven and let stand 10 to 15 minutes. Invert cake onto a serving plate.

Penuche Drizzle

Ingredients
1⁄4 cup brown sugar
2 tablespoons (1⁄4 stick) butter
2 tablespoons milk or cream
1 cup powdered sugar
Instructions

Put brown sugar and butter into a microwave-safe bowl and cook for 1 to 2 minutes, or until bubbling. Remove and stir in milk, then add powdered sugar and beat by hand or with hand mixer until smooth. Drizzle over cake.