Upside-Down Apple Gingerbread Cake
Ingredients:
1 TBL butter, melted
1/4 C packed brown sugar
2 C thinly sliced peeled baking apple
1 1/4 C all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp salt
1/8 tsp ground cloves
1/3 C sugar
1/4 C butter, softened
1/3 C molasses
1 large egg
1/2 C plain fat-free yogurt
1/3 C chopped pitted dates (or raisins)
3 TBL chopped walnuts (optional)

Directions:
1- Preheat oven to 350F.

2- Coat bottom of a 9-inch round cake pan with melted butter. Sprinkle brown sugar over butter. Arrange apple spokelike over brown sugar, working from center of pan to edge; set aside.

3- Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 6 ingredients; set aside.

4- Beat granulated sugar and 1/4 C butter at medium speed of a mixer until well-blended (about 5 minutes). Add molasses and egg; beat well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; beat well after each addition. Stir in dates & walnuts (if using).

5- Pour batter over apple slices. Sharply tap pan once on counter to remove air bubbles. Bake at 350F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm.