Ginger Cake with Caramel-Apple topping

By ghinman

Ingredients

• 2 cups of Yoplait 99 percent Fat Free creamy harvest
• peach or creamy vanilla yogurt (from 2 lb. container)
• 1/2 cup of caramel fat-free topping
• 1 1/4 cups of whole wheat flour
• 1 cup of all pupose flour
• 1/4 cup of sugar
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 cup of molasses
• 1/3 cup of canola oil
• 1 egg
• 1 med. tart med. apple, chopped
• lemon juice

Preparation

Step 1

Heat oven to 350 degrees. Grease and flour 9 in. square pan. In medium bowl, mix 3/4 cup of the yogurt and the caramel topping; cover and refrigerate until serving time.
In a large bowl, beat remaining 1 1/4 cups of yogurt and all remaining ingredients excwpt apple and lemon juice with electric mixer on low speed for 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.
Bake 38 to 43 minutes or until toothpick insertedd in center comes out clean. Cool slightly. Serve with topping mixture and the remaining chopped apple.