Apple Upside-Down Date-Nut Gingerbread Cake



8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 298
Caloriesfromfat 29 %
Fat 9.6 g
Satfat 1.8 g
Monofat 3.8 g
Polyfat 3.4 g
Protein 4.3 g
Carbohydrate 50.6 g
Fiber 2.1 g
Cholesterol 28 mg
Iron 2.1 mg
Sodium 266 mg
Calcium 80 mg


1 tablespoon 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 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 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 tablespoons chopped walnuts


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 (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 350° 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.