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.

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