Apple Nut Muffin Cake

Submitted by ratherbeswimmin

"'Baking From My Home to Yours' by Dorie Greenspan"

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 8

ingredients

• 1⁄2 cup whole milk
• 1⁄2 cup apple cider (or another 1/2 cup milk) or 1/2 cup apple juice (or another 1/2 cup milk)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1⁄2 teaspoon pure almond extract
• 8 tablespoons unsalted butter, melted and cooled (1 stick)
• 1 3⁄4 cups all-purpose flour
• 1⁄2 cup sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 cup packed light brown sugar
• 3⁄4 cup old-fashioned oats
• 1 medium apple, peeled, cored, and cut into small dice
• 1⁄2 cup chopped walnuts or 1/2 cup chopped pecans
• 1⁄3 cup moist plump raisins

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.