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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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'Baking From My Home to Yours' by Dorie Greenspan 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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