This recipe is a "put together" kind. You know the kind I mean; what have you got on the shelves and what can you make with it? Result... not too shabby.
prep time15 Min
cook time50 Min
2 1/3 c
whole wheat pastry flour
1 1/2 c
brown sugar, firmly packed
1 1/4 c
2 1/2 Tbsp
greek yogurt, fat free
1 1/4 tsp
1 1/4 tsp
toasted almonds, chopped
How To Make
Preheat oven to 350°. Grease & flour a 9 x 13" baking pan.
Beat all ingredients in a large bowl, on low with an electric mixer, scraping bowl constantly, for 30 seconds. Beat on medium speed for 3 minutes. Pour into pan.
Bake until wooden pick inserted in center of cake comes out clean, 45-50 minutes. Cool.
Warm the apricot preserves with the ginger and rum in the microwave on low. Blend well. Spoon onto cake before totally cooled. Sprinkle the toasted almonds over the glaze and cool completely.
May be served with ice cream or whipped cream, but this is a really moist cake and needs no further topping.
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