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1
Spray 8-inch-square baking pan with non-stick vegetable cooking spray.
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2
Line with sheet of wax paper or parchment paper cut to fit pan.
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3
Spray paper with cooking spray.
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4
Sprinkle about 3 tablespoons flour in pan and shake to coat well.
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5
Shake out excess flour.
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6
Cream butter in electric mixer bowl on medium speed.
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7
Gradually add 1 cup brown sugar, packed.
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8
Beat until well blended.
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9
Beat in egg, then vanilla.
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10
Combine 1 cup flour, nutmeg, cinnamon, salt and baking soda in separate bowl.
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11
Beat into creamed mixture.
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12
Batter will be thick.
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13
Add grated apples and nuts.
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14
Mix just until incorporated.
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15
Scrape batter into prepared pan.
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16
Bake at 350F (180C) F until cake is firm and wood pick inserted into center comes out clean, 30 to 35 minutes.
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17
Remove and cool 10 minutes.
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18
Invert cake onto serving platter and remove pan and paper.
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19
To prepare icing, combine 1/2 cup brown sugar (packed), water, 2 generous teaspoons flour and butter in small heavy saucepan.
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20
Cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
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21
Pierce top of cake with tines of fork and pour icing over cake.
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22
Set cake aside to allow icing to firm up.
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23
To serve, cut cake into 6 portions and top with scoops of frozen vanilla yogurt.
