---------- Recipe via Meal-Master (tm) v8.05
       Title: Incredibly Moist Fresh Apple Cake
  Categories: Fruits, Cakes
       Yield: 6 Servings
       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