Cran-apple Muffin Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 1/2 | c | Finely chopped pecans |
| 1 | T | Baking powder |
| 1 | c | Coarsely chopped apple |
| peeled and cored | ||
| 1/2 | c | Butter, melted |
| 3/4 | c | Milk |
| 1 | Egg | |
| 1 | t | Vanilla |
| 1 | c | Fresh or frozen cranberries |
| coarsely chopped | ||
| 1/2 | c | Powdered sugar |
| 2 | t | Milk, up to 3 |
INSTRUCTIONS
Margaret Emerine, Trumbull County - Buckeye Farm News, February 1999 Heat oven to 400 degrees. In a large bowl, combine flour, sugar, pecans, and baking powder. In a medium bowl, stir together apples, butter, milk, egg, and vanilla. Stir into flour mixture just until moistened. Fold cranberries into batter. Spread into greased and floured large round cake pan. Bake for 3 to 40 min. or until wooden toothpick inserted in center comes out clean and cake is a dark golden brown. Let stand 10 min., remove from pan. Drizzle glaze over cake. GLAZE: Mix together 1/2 c. powdered sugar and 2 to 3 tsp. milk. Mix until smooth. Posted to MM-Recipes Digest V4 #4 by janet <tjw@defnet.com> on Jan 26, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5355
Calories From Fat: 1323
Total Fat: 152.2g
Cholesterol: 445.5mg
Sodium: 1669.4mg
Potassium: 1483mg
Carbohydrates: 961.8g
Fiber: 53.5g
Sugar: 249.1g
Protein: 48.7g