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

You need

2 cups creamy peach or creamy vanilla yogurt

1/2 cup caramel fat free topping

1 1 /4 cups whole wheat flour

1 cup 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

Heat oven to 350 Grease and flour a 9 inch square pan In bowl mix 3/4 cup of the yogurt and caramel topping;cover and refrigerate until serving time

In bowl beat remaining 1 1/4 cups yogurt and all remaining ingredients except apple and lemon juice. Stir in half of the chopped apple.Pour batter into pan. Sprinkle lemon juice over remaining apple;cover and refrigerate until serving time

Bake 38-43 minutes Cool slightly Serve with topping mixture and remaining chipped apple