Ginger Cake with Caramel-Apple Topping

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

Minutes

Total Time

1:00

Hr:Mins

Makes

15

servings

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.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Did You Know?
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:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 230mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 2g,
    • Sugars 20g),
  • Protein 4g;
Percent Daily Value*:
    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.