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Ginger Cake with Caramel-Apple Topping
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Prep Time:
15 minutes
Total Time:
1 hour
Upgrade ginger cake with whole wheat flour and top with creamy yogurt for a healthier twist and delicious finish.
Ingredients:
  • 2 cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container)
  • 1/2 cup caramel fat-free topping
  • 1 1/4 cups Gold Medal™ whole wheat flour
  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup molasses
  • 1/3 cup canola oil
  • 1 medium tart apple, chopped
  • Lemon juice
Instructions:
  • Preheat the oven to 350°F. Prepare a 9-inch square pan by greasing and flouring it. Combine 3/4 cup of yogurt with caramel topping in a medium bowl; cover and refrigerate until ready to serve.
  • In a large bowl, use an electric mixer on low speed to mix 1 1/4 cups yogurt and all ingredients except apple and lemon juice for 45 seconds, scraping the sides. Increase speed to medium and beat for 1 minute until well blended. Add half of the chopped apple and stir. Pour the batter into the pan, then top with remaining apple and lemon juice. Cover and refrigerate until ready to serve.
  • Bake for 38 to 43 minutes until a toothpick inserted in the center comes out clean, then cool slightly. Serve with the topping mixture and the remaining chopped apple.

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