Cran-Apple Muffincake

A muffin batter takes on a new shape with this hearty, harvest time muffincake. I got this from LOL.COM. It looks so good. Putting it here for safekeeping

• Ready In: 1 hr 10 mins
• Serves: 12

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

• Glaze Ingredients

• 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.