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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A muffin batter takes on a new shape with this hearty, harvest time muffincake. It looks so good. Putting it here for safekeeping Ingredients:
2 1/4 cups all-purpose flour |
1/2 cup sugar |
1/2 cup finely chopped pecans |
1 tablespoon baking powder |
3/4 cup land o lakes fat-free half-and-half |
1/2 cup land o lakes butter, melted |
1 cup tart cooking apple, peeled, cored, coarsely chopped |
1 egg |
1 teaspoon vanilla |
1 cup fresh cranberries, chopped |
1/2 cup powdered sugar |
2 -3 teaspoons land o lakes fat-free half-and-half |
Directions:
1. Heat oven to 350°F.
2. Combine flour, sugar, pecans and baking powder in large bowl. Set aside.
3. Combine fat free half & half, butter, apple, egg and vanilla in medium bowl. Stir into flour mixture just until moistened. Gently stir in cranberries.
4. Spread batter into greased and floured 9-inch round cake pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan.
5. Combine powdered sugar and enough fat free half & half for desired glazing consistency in small bowl. Drizzle over warm cake.
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