Ginger Cake with Caramel-Apple Topping

Ingredients

• 2 cups vanilla yogurt fat free 99% yoplait® (from 2-lb container)
• 0.5 cup mrs richardson's butterscotch caramel sauce fat-free
• 1.3 cups flour whole wheat
• 1 cup flour all-purpose
• 0.3 cup sugar 
• 1 teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 0.5 teaspoon salt 
• 0.5 cup blackstrap molasses 
• 0.3 cup canola oil 
• 1  eggs 
• 1 medium baking apples are apples that have a sweet-tart balance and hold their shape when chopped
• 1 serving juice of lemon 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks

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.
3. Pour batter into pan.
4. Sprinkle lemon juice over remaining apple; cover and refrigerate until serving time.
5. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool slightly.
6. Serve with topping mixture and remaining chopped apple.