Gingerbread Cake with Yogurt Cream
A perfect blend of sweetness and spice.
|1⁄2||c||butter (room temperature)|
|1 1⁄2||c||Stonyfield Organic Low Fat Vanilla Yogurt|
|Stonyfield Organic Yogurt Cream|
|1||c||Stonyfield Organic Heavy Whipping Cream (well-chilled)|
|2 1⁄2||tbsp||confectioners' sugar|
|1⁄2||c||Stonyfield Organic Low Fat Vanilla Yogurt|
Preheat the oven to 425°.
In a large bowl, cream the butter and sugar together. Add the molasses and mix well. Stir in yogurt. In a separate bowl sift together flour, baking soda, ginger and cinnamon. Gradually stir dry ingredients into yogurt mixture. Stir in eggs.
Pour the batter into a well-greased 9x13-inch pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly.
In a large bowl, beat cream with confectioner's sugar until it holds soft peaks and beat in yogurt.
Serve gingerbread warm or at room temperature. Top with yogurt cream.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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