Thursday, August 20, 2009

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
Start to Finish:1 hr
Makes:15 servings

2 cups 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.
High Altitude (3500-6500 ft): Grease and flour 13x9-inch pan. Use 2 eggs. Bake 42 to 47 minutes.
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.

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