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

  2. Title: Incredibly Moist Fresh Apple Cake

  3. Categories: Fruits, Cakes

  4. Yield: 6 Servings

  5. Flour

  6. 2 tb Unsalted butter; softened

  7. Brown sugar

  8. 1 lg Egg

  9. 1 ts Vanilla

  10. 1/2 ts Freshly grated nutmeg

  11. 1/2 ts Ground cinnamon

  12. 1/2 ts Salt

  13. 1 ts Baking soda

  14. 2 c Apples, granny smith

  15. Or mcintosh work well; peel

  16. -- coarsely grated 1/2 c Walnuts -- chopped

  17. Qt Frozen Vanilla Yogurt

  18. -Or Ice Cream

  19. 6 tb -Water

  20. 1 1/2 tb Unsalted Butter

  21. Spray 8-inch-square baking pan with non-stick vegetable cooking spray. Line

  22. with sheet of wax paper or parchment paper cut to fit pan. Spray paper with

  23. cooking spray. Sprinkle about 3 tablespoons flour in pan and shake to coat

  24. well. Shake out excess flour. Cream butter in electric mixer bowl on medium

  25. speed. Gradually add 1 cup brown sugar, packed. Beat until well blended.

  26. 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

  27. thick. Add grated apples and nuts. Mix just until incorporated. Scrape

  28. batter into prepared pan. Bake at 350 degrees until cake is firm and wood

  29. 30 to 35 minutes. Remove and cool 10 minutes. Invert cake onto serving platter and remove pan and paper.

  30. 1/2 cup brown sugar (packed), water,

  31. 2 generous

  32. teaspoons flour and butter in small heavy saucepan. Cook over medium heat,

  33. 3 to 4 minutes. Pierce top of

  34. cake with tines of fork and pour icing over cake. Set cake aside to allow

  35. icing to firm up. To serve, cut cake into 6 portions and top with scoops of

  36. frozen vanilla yogurt.

  37. By Betty Rosbottom Copyright Los Angeles Times --

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