The perfect cake for entertaining, this apple nut muffin cake can be served warm or at room temperature. Like the muffin it’s named for, it would be delicious with butter and jam. Chopped fresh apples and apple cider add that great apple flavor with walnuts adding some crunch and raisins rounding out the sweet flavor. Usually, for TWD, the host of the week posts the recipe on his or her blog, but I’ve substituted apple butter (see Note) for part of the unsalted butter to lower the fat some, used hard cider as I had it on hand, plus substituting golden raisins for the raisins and increasing the amount. My apologies to our lovely host, Katrina of Baking and the Boys.
Apple Nut Muffin Cake
- 1/2 cup whole milk
- 1/2 cup hard cider, or apple cider
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 stick unsalted butter, melted and cooled
- 1/4 cup spicy apple butter
- 1/3 cup sugar
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons (packed) light brown sugar
- 3/4 cup old-fashioned oats
- 1/2 cup chopped walnuts
- 1/2 cup moist, plump golden raisins
- Center a rack in the oven and preheat oven to 400 degrees F. Butter 4 four-inch springform pans or an 8-inch square baking pan, dust the inside with flour, tap out the excess and placed on a baking sheet.
- Whisk together the milk, hard cider, egg, vanilla and almond extracts, butter and apple butter.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, cinnamon and salt to combine thoroughly. Toss in the brown sugar, making sure there are no lumps , then add the oats and whisk once more time combine. Gently stir in the apples, nuts and raisins. Scrape batter into prepared pans.
- Bake for 30-35 minutes, or until the cake is golden brown and a thin knife inserted into the center of the cake comes clean. Transfer the pan to a rack and cool a few minutes before running a knife around the sides of the pan and unmolding the cake; invert and cool until warm, or room temperature. If desired split large cakes and serve with butter and jam. Makes 4 cakes or 1 8-inch square. The cake is best eaten the day it is made, but can be wrapped tightly and frozen for up to 2 months. Warm in a 350 degree F. oven before serving.
Note: You can substitute up to 3/4 of the fat called for in a recipe with apple butter, apple sauce or other similar fruit butters and sauces.
ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission.