Apple Nut Muffin Cake

(from saymyname’s recipe box)

Source: Dorie Greenspan

Serves 8 people

Categories: Apples, Cake, Coffee Cake, Dessert

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.

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