How to make it

  • 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.
  • 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.
  • Substitution
  • 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.
  • 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.

Reviews & Comments 3

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    " It was excellent "
    mrsc543 ate it and said...
    This was a great find. I love ginger and especially when paired with apples! Thanks!!
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    " It was excellent "
    juels ate it and said...
    Mmmmm...this does look and sound heavenly! Ginger and apples go so well together!
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    " It was excellent "
    peetabear ate it and said...
    looks and sounds good to me also...can't go wrong with caramel and apples with cake!!! five forks
    Was this review helpful? Yes Flag

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