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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. Grease and flour 9-inch round cake pan; set aside.
Combine flour, sugar, pecans, baking powder and salt in bowl. Set aside.
Combine 3/4 cup half & half, butter, apple, egg and vanilla in bowl. Stir into flour mixture just until moistened. Gently stir in cranberries.
Spread batter into prepared 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 half & half for desired glazing consistency in bowl. Drizzle over warm cake.
Dietary Fiber: 2g
Just okay, it's a different type of batter, not like a cake, not like a muffin but more like a biscuit. Texture is terrible, only thing saving it from going in the trash is how much I spent baking it!
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
© 2016 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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