Incredibly Moist Fresh Apple Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Incredibly Moist Fresh Apple Cake
Categories: Fruits, Cakes
Yield: 6 Servings

Flour
2 tb Unsalted butter; softened
Brown sugar
1 lg Egg
1 ts Vanilla
1/2 ts Freshly grated nutmeg
1/2 ts Ground cinnamon
1/2 ts Salt
1 ts Baking soda
2 c Apples, granny smith
Or mcintosh work well; peel
-- coarsely grated
1/2 c Walnuts -- chopped
Qt Frozen Vanilla Yogurt
-Or Ice Cream
6 tb -Water
1 1/2 tb Unsalted Butter

Spray 8-inch-square baking pan with non-stick vegetable cooking spray. Line
with sheet of wax paper or parchment paper cut to fit pan. Spray paper with
cooking spray. Sprinkle about 3 tablespoons flour in pan and shake to coat
well. Shake out excess flour. Cream butter in electric mixer bowl on medium
speed. Gradually add 1 cup brown sugar, packed. Beat until well blended.
Beat in egg, then vanilla. Combine 1 cup flour, nutmeg, cinnamon, salt and
baking soda in separate bowl. Beat into creamed mixture. Batter will be
thick. Add grated apples and nuts. Mix just until incorporated. Scrape
batter into prepared pan. Bake at 350 degrees until cake is firm and wood
pick inserted into center comes out clean, 30 to 35 minutes. Remove and
cool 10 minutes. Invert cake onto serving platter and remove pan and paper.
To prepare icing, combine 1/2 cup brown sugar (packed), water, 2 generous
teaspoons flour and butter in small heavy saucepan. Cook over medium heat,
stirring constantly, until mixture thickens, 3 to 4 minutes. Pierce top of
cake with tines of fork and pour icing over cake. Set cake aside to allow
icing to firm up. To serve, cut cake into 6 portions and top with scoops of
frozen vanilla yogurt.

By Betty Rosbottom Copyright Los Angeles Times

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