A perfect blend of sweetness and spice. Gingerbread Cake with Yogurt Cream Go to recipes By Stonyfield Vegetarian Desserts American WinterA perfect blend of sweetness and spice. Ready In: 55 minutes Level: Easy Prep: 15 minutes Cook: 40 minutes Yields: 12 Servings Print RecipeIngredientsGingerbread Cake1/2 c butter (room temperature)1/2 c sugar1 c molasses1 1/2 c Stonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt2 c flour2 tsp baking soda3 tsp ground ginger1 tsp cinnamon4 eggs (beaten)Stonyfield Organic Yogurt Cream1 cStonyfield Organic Heavy Whipping Cream (well-chilled)2 1/2 Tbsp confectioners' sugar1/2 c Stonyfield Organic Low Fat Vanilla YogurtdirectionsStep 1Preheat the oven to 425°.Step 2In 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.Step 3Pour 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.Step 4In a large bowl, beat cream with confectioner's sugar until it holds soft peaks and beat in yogurt.Step 5Serve gingerbread warm or at room temperature. Top with yogurt cream.