Tuesday, October 04, 2011

Apple Nut Muffin Cake-Tuesdays with Dorie

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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
  1. 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.
  2. Whisk together the milk, hard cider, egg, vanilla and almond extracts, butter and apple butter.
  3. 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.
  4. 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.

Please do not use images or text without my permission. 


Peggy said...

Those photos are spectacular. Love how creative you are. And the cake looks good too!! I love apples in the fall.

Flourchild said...

I love love your ribbon wrapped around the perfect muffins! This recipe was great because #1 it was so tasty and #2 you could change the ingredients to your liking! I used buttermilk in place of the cider and it tasted wonderful! Im glad you enjoyed this recipe! I can't wait to make it again!

Pat said...

Oh boy, do these muffin cakes ever look good - just in time for book club - wait until my friends taste these! Thank you for the recipe!

Saira said...

Loving the wrapped muffins ... !!!! I am a fan of your photography :-D

Valerie said...

Gorgeous presentation! The muffins look appropriate for fall.

Jesica @ Pencil Kitchen said...

apple cakes! This look gift-package ready!

arx0nt said...

This shot is fabulous! Can't get my eyes of it :))

Priyanka said...

Stunning clicks....looks wonderful

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