Apple Upside-Down Date-Nut Gingerbread Cake

Ingredients

• 0.8 teaspoon baking soda 
• 0.3 cup firmly brown sugar packed
• 0.3 cup dates pitted chopped
• 1 large eggs 
• 0.5 cup yogurt plain fat-free
• 1.3 cups flour all-purpose
• 2 cups apples i use 2 granny smith apples peeled thinly sliced
• 0.3 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 0.3 cup butter softened
• 1 tablespoon butter melted
• 0.3 cup blackstrap molasses 
• 0.1 teaspoon salt 
• 3 tablespoons walnuts chopped

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• cake form
• spatula

Directions

1. Preheat oven to 35
2. Coat bottom of a 9-inch round cake pan with melted margarine.
3. Sprinkle brown sugar over margarine. Arrange apple slices spokelike over brown sugar, working from center of pan to edge; set aside.
4. 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.
5. Add molasses and egg; beat well.
6. 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.
7. Pour batter over apple slices.
8. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean.
9. 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.
10. Serve warm.