Apple Upside-Down Date-Nut Gingerbread Cake Yield: 8 servings (serving size: 1 wedge)
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 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. Nutritional Information Calories:298 (29% from fat) Fat:9.6g (sat 1.8g,mono 3.8g,poly 3.4g) Protein:4.3g Carbohydrate:50.6g Fiber:2.1g Cholesterol:28mg Iron:2.1mg Sodium:266mg Calcium:80mg Cooking Light, SEPTEMBER 1996 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
