Apple Nut Muffin Cake - cooking recipe

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

Preparation

Center a rack in the oven; preheat oven to 400\u00b0.
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.
In a bowl, whisk together the milk, cider, egg, extracts, and butter.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; combine well.
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 larger rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened--as with muffins, less mixing is better than more.
Gently stir in apple, nuts, and raisins; scrape the batter into the prepared pan.
Bake 30-35 minutes, or until the cake is golden brown and a thin knife inserted into the center comes out clean.
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.
Cut into squares and serve.
Best eaten the day it is made.