Apple Nut Muffin Cake

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READY IN: 1hr 20mins
Recipe by ratherbeswimmin

'Baking From My Home to Yours' by Dorie Greenspan

Ingredients Nutrition

Directions

  1. Center a rack in the oven; preheat oven to 400°.
  2. Use an 8-inch square silicone pan, or butter an 8-inch square baking pan; dust the inside with flour, and tap out excess; put pan on a baking sheet.
  3. In a bowl, whisk together the milk, cider, egg, extracts, and butter.
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; combine well.
  5. Toss in the brown sugar, making sure there aren't any lumps by running it through your fingers, then add the oats and whisk the dry ingredients a few more times to mix.
  6. Switch to a larger rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened--as with muffins, less mixing is better than more.
  7. Gently stir in apple, nuts, and raisins; scrape the batter into the prepared pan.
  8. Bake 30-35 minutes, or until the cake is golden brown and a thin knife inserted into the center comes out clean.
  9. Transfer pan to a wire rack; cool for a couple of minutes before running a knife around the sides of the pan and unmolding the cake; invert and cool until warm, or to room temperature.
  10. Cut into squares and serve.
  11. Best eaten the day it is made.

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