Ginger lovers will embrace the double-hit of ground and crystallized ginger in this flavorful coffee cake.

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.

    Advertisement
  • Mix yogurt, molasses and oil in a small bowl. Sift flour, ginger, cinnamon, baking powder and baking soda into a medium mixing bowl.

  • Beat brown sugar and fruit puree fat replacement in a large bowl with an electric mixer until well combined. Add egg and beat until thick and bubbly, about 2 minutes. Add egg white and continue beating another 2 minutes. Fold in half of the dry ingredients with a rubber spatula just until blended. Fold in half of the yogurt mixture. Repeat with remaining dry ingredients and yogurt mixture. Fold in ginger.

  • Pour the batter into the prepared baking pan. Spread evenly with the spatula and push batter 1/4 inch up the sides of pan to encourage level rising. Bake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a wire rack. Dust with confectioners' sugar just before serving.

Nutrition Facts

241 calories; total fat 4.1g 6% DV; saturated fat 0.5g; cholesterol 21mg 7% DV; sodium 111mg 4% DV; potassium 281mg 8% DV; carbohydrates 48.1g 16% DV; fiber 1.5g 6% DV; sugar 25g; protein 3.9g 8% DV; exchange other carbs 3; vitamin a iu 147IU; vitamin c 1mg; folate 70mcg; calcium 105mg; iron 3mg; magnesium 39mg; thiaminmg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
They are great and also very variable I'm going to try out some of each catagory Marilyn from Curacao Netherlands Antilles Read More