Ginger Cake With Caramel Apple Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
I just found this recipe on the Yoplait Yogurt site and had to share with all of you. I don't know about you but this sounds very, very yummy! Recipe and picture from the Yoplait site. Ingredients:
2 cups yoplait 99% fat free 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 |
lemon juice |
Directions:
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. 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.
4. High Altitude (3500-6500 ft): Grease and flour 13x9-inch pan. Use 2 eggs. Bake 42 to 47 minutes.
5. Substitution
6. You can use 3 (6-oz) containers of Yoplait Original 99% Fat Free French vanilla yogurt instead of the yogurt in the recipe if you like.
7. Did You Know?
8. 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.
|
|