Tuesday, May 4, 2010

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

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