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

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Recipe Summary test

total:
1 hr 30 mins
Servings:
9

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 3.9g; carbohydrates 48.1g; dietary fiber 1.5g; sugars 25.1g; fat 4.1g; saturated fat 0.5g; cholesterol 20.9mg; vitamin a iu 146.6IU; vitamin c 1.3mg; folate 70.1mcg; calcium 104.8mg; iron 2.8mg; magnesium 39.1mg; potassium 281.3mg; sodium 111.4mg; thiamin 0.2mg.

3 other carbohydrate, 1 fat

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