Cran-Apple Ginger Muffincake

Cran-Apple Ginger Muffincake (Adapted from Land O Lakes)

For the batter

1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
1/2 cup sugar
1/2 cup finely chopped toasted pecans
1 tablespoon baking powder
1/2 teaspoon ginger
1/4 teaspoon salt
3/4 cup soy milk
8 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla
1 1/2 cups peeled and chopped Granny Smith apple
1 cup fresh cranberries, coarsely chopped

For the glaze

1/2 cup confectioners' sugar
2 to 3 teaspoons soy milk


To make the cake

Preheat oven to 350

In a large bowl, whisk together flours, sugar, pecans, baking powder, ginger and salt.

In a medium bowl, whisk together milk, butter, egg and vanilla until combined. Stir in apples. Pour wet ingredients into the dry and stir just until combined. Fold in cranberries.

Scoop mixture into a 9" cake pan lightly coated with nonstick spray - spreading evenly.

Bake until cake is golden and a toothpick comes out with a few moist crumbs attached - about 40-50 minutes. Remove and let cool in the pan for 10 minutes - gently remove cake and set on a wire rack.

To make the glaze

In a small bowl, whisk together confectioners' sugar and enough soy milk to get a mixture that will easily drizzle. Evenly pour over the warm cake.

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