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1
Center a rack in the oven; preheat oven to 400u00b0.
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2
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.
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3
In a bowl, whisk together the milk, cider, egg, extracts, and butter.
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4
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; combine well.
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5
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.
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6
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.
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7
Gently stir in apple, nuts, and raisins; scrape the batter into the prepared pan.
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8
Bake 30-35 minutes, or until the cake is golden brown and a thin knife inserted into the center comes out clean.
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9
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.
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10
Cut into squares and serve.
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11
Best eaten the day it is made.
