Apple Upside Down Date Nut Gingerbread Cake
|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|
|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)|
|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.
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.