Ginger Cake with Caramel-Apple Topping

Whole wheat flour makes a better-for-you addition to this updated ginger cake. The creamy yogurt topping is like the icing on the cake, it's the best part!

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 15

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
  • 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.

Expert Tips

You can use 3 (6-oz) containers of Yoplait® Original 99% Fat Free harvest peach or French vanilla yogurt instead of the yogurt in the recipe if you like.

The apple needs a split personality: peel the half that will be stirred into the batter; leave the peel on the remaining half for a more colorful topping.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
230mg
230%;
Total Carbohydrate
40g
40%
(Dietary Fiber
2g
2%
  Sugars
20g
20%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
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.