Apple Upside-Down Date-Nut Gingerbread Cake

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.