This Roman Apple Bundt Cake with Penuche Drizzle is the kind of dessert that feels like it came straight from a handwritten family recipe card (maybe, because it did!). Packed with tender apples and cozy spice, the cake bakes up dense, moist, and beautifully golden in a classic Bundt pan. But the real showstopper is the 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!

Cake

Ingredients1 cup shortening1 cup sugar1⁄2 cup brown sugar2 eggs1-1⁄2 cups all-purpose flour1 teaspoon baking powder2 teaspoons ground cinnamon1⁄2 teaspoon salt1 cup sour milk (mix 1⁄2 teaspoon lemon juice in milk)1 teaspoon baking soda2 cups peeled, cored, and diced apples

Instructions

1. Preheat oven to 350°F. Spray a 12-cup bundt pan with cooking spray.
2. In a large bowl, cream together shortening and sugars. Add eggs and beat by hand.
3. In another bowl, sift together flour, baking powder, cinnamon, and salt.
4. In a small bowl, blend together milk and baking soda and add to creamed mixture, alternately with the dry ingredients. Fold in apples.
5. Pour batter into prepared pan.

Topping

Ingredients1⁄2 cup chopped walnuts1⁄4 cup sugar1⁄2 teaspoon ground cinnamon

Instructions

1. Mix together ingredients and sprinkle on cake.
2. 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

Ingredients1⁄4 cup brown sugar2 tablespoons (1⁄4 stick) butter 2 tablespoons milk or cream1 cup powdered sugar

Instructions

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