Ingredients

• 92 g Tree Top LM Puffed Apple Slices (1602’s), rehydrated in 79 g Tree Top Apple Juice Concentrate (reconstituted in 395 g water)
• 15 g butter, melted
• 55 g brown sugar
• 192 g all-purpose flour
• 5 ml ground ginger
• 5 ml ground cinnamon
• 1 g ground nutmeg
• 6 g salt
• 1/8 tsp. ground cloves
• 67 g granulated sugar
• 57 g butter, softened
• 113 g molasses
• 50 g egg
• 123 g plain fat-free yogurt
• 3.40 g baking soda
• 55 g raisins (optional)
• 23 g chopped walnuts

Directions

Preheat oven to 350 F.

Coat bottom of a 9-inch round cake pan with melted butter. Sprinkle brown sugar over butter.

Arrange rehydrated apple slices spokelike over brown sugar, working from center of pan to edge; set aside.

Combine flour and next 6 ingredients in small bowl; set aside.

Beat granulated sugar and 57 g butter at medium speed until well blended (about 5 minutes). Add molasses and egg; beat well. Add flour mixture to sugar mixture, alternating with yogurt, beginning and ending with flour mixture; beat well after each addition. Stir in raisins and walnuts.

Pour batter over apple slices. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F 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.

Yield: 8 servings