Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
¾ cup all-purpose flour
½ cup white whole-wheat flour
¼ cup flax-seed meal
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon ground cloves
1 egg, lightly beaten
1 (6 ounce) container plain low-fat yogurt
⅓ cup brown sugar (see Tip)
¼ cup unsweetened applesauce
3 tablespoons vegetable oil
1 tablespoon molasses
1 large apple (such as Granny Smith, Braeburn, or Gala), cored and finely chopped (1 cup)
⅔ cup frozen light whipped dessert topping, thawed
Preheat oven to 350°F. Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.
In a large bowl, stir together all-purpose flour, white whole-wheat flour, flax-seed meal, baking powder, ¾ teaspoon of the cinnamon, the baking soda, ginger, salt and cloves. In a medium bowl, combine egg, yogurt, brown sugar, applesauce, oil and molasses. Add egg mixture to flour mixture; stir just until combined. Fold in apple. Spread batter evenly in the prepared baking pan.
Bake about 35 minutes or until a toothpick inserted near center comes out clean. Cool slightly on a wire rack.
To serve, cut cake into squares. Serve warm. Top each serving with whipped topping and sprinkle with the remaining ¼ teaspoon cinnamon.
Tip: If using a sugar substitute, use Sweet'N Low® Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount that's equivalent to ⅓ cup brown sugar. Nutrition Per Serving with Substitute: Same as below, except 162 calories, 21 g carb., 184 mg sodium. Exchanges: 1½ other carb, 1.0 fat. Carb Choices: 1½