Apple Upside Down Date Nut Gingerbread Cake Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient


 Margarine stick1 Tablespoon, melted
 Firmly packed brown sugar1⁄4 Cup (4 tbs)
 Peeled sliced granny smith apple2 Cup (32 tbs)
 All purpose flour1 1⁄4 Cup (20 tbs)
 Ground ginger1 Teaspoon
 Ground cinnamon1 Teaspoon
 Baking soda3⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Margarine stick1⁄4 Cup (4 tbs), softened
 Granulated sugar1⁄3 Cup (5.33 tbs)
 Molasses1⁄3 Cup (5.33 tbs)
 Egg1 Large
 Plain fat free yogurt1⁄2 Cup (8 tbs)
 Pitted chopped dates1⁄3 Cup (5.33 tbs)
 Chopped walnuts3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2834 Calories from Fat 902

% Daily Value*

Total Fat 100 g153.8%

Saturated Fat 16.1 g80.4%

Trans Fat 0 g

Cholesterol 213.7 mg

Sodium 2025.8 mg84.4%

Total Carbohydrates 456 g152.1%

Dietary Fiber 33.3 g133.3%

Sugars 280.7 g

Protein 38 g75.4%

Vitamin A 62% Vitamin C 3.5%

Calcium 67.2% Iron 99.5%

*Based on a 2000 Calorie diet


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 in a bowl; stir well.
Set aside.
Beat 1/4 cup margarine and 1/3 cup sugar at medium speed of an electric 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 cake 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 cake into wedges.