One of my favorite cookbooks is Dorie Greenspan's Baking: From My Home to Yours. I really lucked up and found it in a Ross for $10. Can you believe that?! It was only after I purchased it that I realized the cult following Dorie and this book have with the Tuesdays With Dorie blogging group. Besides having wonderful recipes, her books make you feel like you are sitting across the kitchen table listening to an extremely likeable person. Her writing itself just makes you want to be her friend.
I have now made this particular recipe twice, and loved it each time. It's good any time of the year but when the NC mountain apples are freshly picked off the trees, it's an especially appropriate treat. The combination of the apples and walnuts, along with the use of vanilla and almond extract make this cake really enjoyable, and it stays moist for a few days. If it lasts that long.
I have no complaints with this cake. It comes together easily, it's delicious, and it keeps well. I could maybe make this every week. I don't, but there will be many repeats in the Givens household.
Apple Nut Muffin Cake
from Baking: From My Home to Yours
1/2 c. whole milk
1/2 c. apple cider or apple juice, or another half cup of milk
1 lg egg
1 tsp. vanilla extract
1/2 tsp. almond extract
1 stick (8 tb, 4 oz, 1/2 c) butter, melted and cooled
1 3/4 c. flour
1/2 c. sugar
1 Tb baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1.4 c. packed light brown sugar
3/4 c. old fashioned oats
1 med. appled, cored, peeled, and cut into fine dice
1/2 c. chopped walnuts or pecans
1/3 c. plump, moist raisins
Preheat oven to 400. Butter and flour an 8 inch square baking pan. Put the pan on a baking sheet.
Whisk together the liquids.
In a large bowl, combine the flour through the salt and whisk to incorporate well. Add the brown sugar, taking care there are no lumps. Mix in the oats.
Switch to a large rubber spatula and pour the liquids into the dry ingredients and stir until just moistened- with muffins and this cake, less mixing is better.Gently stir in the apple, nuts, and raisins. Pour batter into prepared pan.
Bake 30-35 minutes or until the cake is golden brown and a tester comes out clean. Cool on a rack in pan for a few minutes. After this point you can run a knife around the edges and unmold. Allow to cool completely before cutting.
- The second time I made this, I didn't use the raisins and it still turned out great
- I have used both pecans and walnuts. Both work great here
- I use a glass dish for this recipe because mine comes with a lid. If you do that, you may want to reduce the temperature of the oven 25 degrees or check your cake at about 20-25 mintues.