Apple Upside-Down Date-Nut Gingerbread Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 29%
  • Fat: 9.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 3.4g
  • Protein: 4.3g
  • Carbohydrate: 50.6g
  • Fiber: 2.1g
  • Cholesterol: 28mg
  • Iron: 2.1mg
  • Sodium: 266mg
  • Calcium: 80mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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