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.
Prep Time50 mins
Cook Time35 mins
Total Time1 hr 25 mins
Course: Desserts - Cakes
Servings: 8 servings
Author: Catherine Christiano


  • 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.