Muffin cake takes a muffin batter to a new place with this hearty, harvest time cranberry apple cake.
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Muffincake
2 14 cups all-purpose flour
12 cup sugar
12 cup finely chopped pecans
1 tablespoon baking powder
12 teaspoon salt
34 cup Land O Lakes® Half & Half
12 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
Glaze
12 cup powdered sugar
2 to 3 teaspoons Land O Lakes® Half & Half
STEP 1
Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
STEP 2
Combine flour, sugar, pecans, baking powder and salt in bowl. Set aside.
STEP 3
Combine 3/4 cup half & half, butter, apple, egg and vanilla in bowl. Stir into flour mixture just until moistened. Gently stir in cranberries.
STEP 4
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.
STEP 5
Combine powdered sugar and enough half & half for desired glazing consistency in bowl. Drizzle over warm cake.
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