Incredibly Moist Fresh Apple Cake
Ingredients
Flour
2 Tbsp. unsalted butter; softened
Brown sugar
1 large egg
1 tsp. vanilla
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
2 C. apples, granny smith or Macintosh work well; peel coarsely grated
1/2 C. walnuts chopped
Quart frozen vanilla yogurt or ice cream
6 Tbsp. water
1 1/2 Tbsp. unsalted butter
Cooking Instructions
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 Tbls. flour in pan and shake to coat well. Shake out excess flour. Cream butter in electric mixer bowl on medium speed. Gradually add 1 C. brown sugar, packed. Beat until well blended. Beat in egg, then vanilla. Combine 1 C. 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 C. brown sugar (packed), water, 2 generous tsp. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)