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.