Wednesday, 27 November 2013

Ginger Cake with Caramel Apple Topping


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 teaspoon salt
1/2 cup molasses
1/3 cup canola oil
1 egg
1 medium tart apple, chopped Lemon juice


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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