蜜桃恋人

Roman Apple Bundt Cake with Penuche Drizzle

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 12 servings.
Category
Cakes and Frostings
Course
Desserts
Credit
Lori McLain, Denton, Texas

Try this mouth-watering cake, which won third prize in the 2016 Apple Recipe Contest from our . 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鈦2 cup brown sugar
2 eggs
1-1鈦2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1鈦2 teaspoon salt
1 cup sour milk (mix 1鈦2 teaspoon lemon juice in milk)
1 teaspoon baking soda
2 cups peeled, cored, and diced apples
Instructions

Preheat oven to 350掳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鈦2 cup chopped walnuts
1鈦4 cup sugar
1鈦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鈦4 cup brown sugar
2 tablespoons (1鈦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.

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The Old Farmer's 蜜桃恋人 Editors

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