Apple Upside-Down Date-Nut Gingerbread Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

1 tablespoon stick margarine, melted

1/4 cup firmly packed brown sugar

2 cups thinly sliced peeled granny smith apple

1 1/4 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1/8 teaspoon ground cloves

1/4 cup stick margarine, softened

1/3 cup granulated sugar

1/3 cup molasses

1 large egg

1/2 cup plain fat-free yogurt

1/3 cup chopped pitted dates

3 tablespoons chopped walnuts

Directions:

1. Preheat oven to 350°.
2. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar over margarine. Arrange apple slices spokelike over brown sugar, working from center of pan to edge; set aside.
3. Combine flour and next 6 ingredients (flour through cloves) in a bowl; stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of a mixer until well-blended. Add molasses and egg; beat well. Add flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture; beat well after each addition. Stir in dates and walnuts. Pour batter over apple slices.
4. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm.

By RecipeOfHealth.com