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.
Explore reviews fromour online community
My mother found this on one of Land'o'Lakes butter boxes a few years ago, and it is now a birthday and holiday tradition. It is a heavier batter, moister/denser texture that a regular coffee cake, but so tasty and more filling. Great with eggs and hot coffee on a quiet morning or for entertaining! Always get rave reviews. Thanks for posting online!
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!