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Muffin cake takes a muffin batter to a new place with this hearty, harvest time cranberry apple cake.
Heat oven to 350°F. Combine flour, sugar, pecans and baking powder in large bowl. Set aside.
Combine fat free half & half, butter, apple, egg and vanilla in medium bowl. Stir into flour mixture just until moistened. Gently stir in cranberries.
Spread batter into greased and floured 9-inch round cake pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan.
Combine powdered sugar and enough fat free half & half for desired glazing consistency in small bowl. Drizzle over warm cake.
Dietary Fiber: 2g
I've made this for so many Thanksgiving breakfasts, that it's become our family tradition. My adult children expect, and look forward to it when they come home. Great recipe!!
I have made this many times and is always a hit at Thanksgiving and Christmas. I use a large rather than medium tart apple which enhances the moistness of this cake.
I made this for the holidays using fresh cranberries. It was very good and moist! Very nice for a brunch.
A quick & wonderful recipe for breakfast!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2205
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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