Ginger Cake with Caramel-Apple Topping

By Katecooks

Serving Size: 1 Serving Calories230 ( Calories from Fat50), Total Fat6g (Saturated Fat1/2g, Trans Fat0g ), Cholesterol15mg Sodium230mg Total Carbohydrate40g (Dietary Fiber2g Sugars20g ), Protein4g ; % Daily Value*: Vitamin A4%; Vitamin C0%; Calcium8%; Iron8%; Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices:2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

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

Details

Servings 15
Preparation time 15mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

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.