Search
by Ingredient

Incredibly Moist Fresh Apple Cake

StarStarStarStarStar

Submitted by sewwhat

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

90 min

Ingredients

1 1
2 3E+1
TABLESPOONS ML BUTTER
unsalted, softened
1 1
X X BROWN SUGAR *
1 1
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML NUTMEG
freshly grated
½ 2.5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
3 3
MEDIUM MEDIUM GRANNY SMITH APPLES
peeled, coarsely grated
½ 118
CUP ML WALNUTS
chopped
1 0.9
QUART L VANILLA YOGURT
frozen *
6 9E+1
TABLESPOONS ML WATER
1 ½ 23
TABLESPOONS ML BUTTER, UNSALTED

Directions

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℉ (180℃) F 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 ½ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 244 51% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 328mg 14%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 5% Vitamin C 5%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe