Roman Apple Bundt Cake with Penuche Drizzle
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!
Photo Credit:
Cake
Ingredients
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
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
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.
Yield:
Category
Course
Credit:
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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!