Apple Nut Muffin Cake Recipe

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.