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Apple Upside Down Date Nut Gingerbread Cake

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  Margarine stick 1 Tablespoon, melted
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Peeled sliced granny smith apple 2 Cup (32 tbs)
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Margarine stick 1⁄4 Cup (4 tbs), softened
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Egg 1 Large
  Plain fat free yogurt 1⁄2 Cup (8 tbs)
  Pitted chopped dates 1⁄3 Cup (5.33 tbs)
  Chopped walnuts 3 Tablespoon

Preheat oven to 350°.
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.
Combine flour and next 6 ingredients in a bowl; stir well.
Set aside.
Beat 1/4 cup margarine and 1/3 cup sugar at medium speed of an electric 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 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
Let cake 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 cake into wedges.

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Apple Upside Down Date Nut Gingerbread Cake Recipe