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
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Center a rack in the oven; preheat oven to 400°.
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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.
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In a bowl, whisk together the milk, cider, egg, extracts, and butter.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; combine well.
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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.
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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.
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Gently stir in apple, nuts, and raisins; scrape the batter into the prepared pan.
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Bake 30-35 minutes, or until the cake is golden brown and a thin knife inserted into the center comes out clean.
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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.
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Cut into squares and serve.
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Best eaten the day it is made.