Cran-Apple Muffincake

Cran-Apple Muffincake

Muffin cake takes a muffin batter to a new place with this hearty, harvest time cranberry apple cake.

30 min. prep time
12 servings
454 Ratings



2 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup finely chopped pecans
1 tablespoon baking powder
1/2 cup Land O Lakes® Butter, melted
1 medium (1 cup) tart cooking apple, peeled, cored, coarsely chopped
1 teaspoon vanilla
1 cup fresh or frozen cranberries, coarsely chopped


1/2 cup powdered sugar


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.

Nutrition Facts (1 serving)

Calories: 260

Fat: 12g

Cholesterol: 40mg

Sodium: 190mg

Carbohydrates: 35g

Dietary Fiber: 2g

Protein: 4g

Recipe #5609©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

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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