Ginger Cake with Cararmel Apple Topping |
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Prep Time: 60 Minutes Cook Time: 43 Minutes |
Ready In: 103 Minutes Servings: 1 |
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Ingredients:
2 cup(s) yoplait 99% fat free creamy harvest peach or cramy vanilla |
1/2 cup(s) caramel fat-free topping |
1-1/4 cup(s) gold medal whole wheat flour |
1 cup(s) gold medal all-purpose flour |
1 teaspoon(s) ground cinnamon |
1 teaspoon(s) ground ginger |
1 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
1/2 cup(s) molasses |
1/3 cup(s) canola oil |
1 egg |
1 medium tart apple, chopped |
lemon juice |
Directions:
1. Heat oven to 350°F. Grease and flour 9-inch square pan. In medium bowl, mix 3/4 cup of the yogurt and the caramel topping; cover and refrigerate until serving time.
2. In large bowl, beat remaining 1 1/4 cups yogurt and all remaining ingredients except apple and lemon juice with electric mixer on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally, until well blended. Stir in half of the chopped apple. Pour batter into pan. Sprinkle lemon juice over remaining apple; cover and refrigerate until serving time.
3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool slightly. Serve with topping mixture and remaining chopped apple.
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