Apple Upside-Down Date-Nut Gingerbread Cake
This is a nice spice cake with an apple and brown sugar topping that is not rich and tastes best served warm.From Cooking Light, September 1996, p. 87.
Servings: 8 servings
- 1 tablespoon margarine melted
- 1/4 cup firmly packed dark brown sugar
- 2 cups thinly sliced, peeled Granny Smith apple
- 1 1/4 cups unbleached 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 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
- Preheat oven to 350ºF.
- Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar over margarine. Arrange apple slices spoke-like over brown sugar, working from center of pan to edge; set aside.
- 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.
- Bake at 350ºF for 35 - 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.