A perfect blend of sweetness and spice.

Gingerbread Cake with Yogurt Cream

Go to recipes

By Stonyfield

A perfect blend of sweetness and spice.

Ready In: 55 mins

Level: Easy

Prep: 15 mins

Cook: 40 mins

Yields: 12 Servings

Print Recipe

Ingredients

Gingerbread Cake

1/2 c butter (room temperature)
1/2 c sugar
1 c molasses
1 1/2 c Stonyfield Organic Low Fat Vanilla Yogurt
2 c flour
2 t baking soda
3 t ground ginger
1 t cinnamon
4 eggs (beaten)
Stonyfield Organic Yogurt Cream
1 c Stonyfield Organic Heavy Whipping Cream (well-chilled)
2 1/2 T confectioners' sugar
1/2 c Stonyfield Organic Low Fat Vanilla Yogurt

directions

Step 1

Preheat the oven to 425°.

Step 2

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.

Step 3

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.

Step 4

In a large bowl, beat cream with confectioner's sugar until it holds soft peaks and beat in yogurt.

Step 5

Serve gingerbread warm or at room temperature. Top with yogurt cream.