How to make it

  • Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Use an 8-inch square silicone pan, or butter an 8-inch square baking pan, dust the inside with flour, and tap out the excess. Put the pan on a baking sheet.
  • Whisk together the milk, cider, egg, vanilla and almond extracts and butter.
  • In a large bowl, whisk together the flour, sugar, baking powder and soda, cinnamon and salt to combine thoroughly. 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. Switch to a large rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened—as with muffins, less mixin
  • Bake for 30 to 35 minutes, or until the cake is golden brown and a thin knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and 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.
  • Gently stir in the apple, nuts and raisins, and scrape the batter into the prepared pan.
  • Serving: Like muffins, this cake can be served warm or at room temperature, just cut it into squares and stack the squares on a plate or in a napkin-lined basket. It has enough flavor and more than enough texture to be eaten plain, but like muffins, it’s good with butter, jam, cottage cheese or even thick plain yogurt.

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