Muffin cake takes a muffin batter to a new place with this hearty, harvest time cranberry apple cake.
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2 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup finely chopped pecans
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup Land O Lakes® Half & Half
1/2 cup Land O Lakes® Butter, melted
1 medium (1 cup) tart cooking apple, peeled, cored, coarsely chopped
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup powdered sugar
2 to 3 teaspoons Land O Lakes® Half & Half
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.