Apple Upside-Down Date-Nut Gingerbread Cake

Serves: 8

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
298 10 2 5 2 262 50 6

recipe ingredients
1 Tbsp. 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 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/8 tsp. 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 Tbsp. chopped walnuts

recipe directions
Preheat oven to 350*F. 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 (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 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.


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