Sometimes i dont prefer to prepare my cakes with butter, so alternatively i go for half quantity of butter along with oil,but for our this month's Eggless Baking Challenge Gayathri,the brain child of this monthly event shared this butter cake with eggs. As its an eggless baking challenge,obviously we have to prepare this cake without eggs. Eventhough this cake goes for butter, as main ingredient this cake was simply awesome, the final touch was the topping mixture prepared with cinnamon powder, brown sugar and butter spreaded over the baked the cake turned out this cake absolutely flavourful.
I used yogurt as the egg replacer, eventhough my first thought was to prepare this cake with condensed milk. This eggless butter cake turned out super spongy and buttery. We enjoyed having this cake warm with a cup of tea for our snacks but my lil one didnt liked the raisins in this cake,so he just removed the raisins and had his slice of cake happily.Kids are super smart na, that y i usually make a puree of the raisins while making my bakes with them,so that he wont notice the addition of this healthy raisins.Sending to 60days of Christmas hosted by Priya and Divya
1+2/3cup All purpose flour
1/2cup Sugar
1/2cup Butter (room temperature)
2tsp Baking powder
1cup Yogurt
1/2cup Milk
1/4cup Golden sultanas
For toppings:
3tbsp Butter (room temperature)
1tsp Cinnamon powder
2tbsp Light brown sugar
Grease a spring form tin with enough butter and keep aside.
Preheat the oven to 350F.
Beat together the butter and sugar until they turns creamy, add the yogurt to this mixture and beat for few minutes.
Meanwhile sift the flour with baking powder and keep aside.
Now fold in the flour to the butter-yogurt mixture gently with a spatula, stir in the sultanas and milk.
Pour this cake batter to the prepared tin and bake for 20-25minutes.
Mix all the ingredients given under the list for toppings in a bowl and keep aside.
Once the cake gets baked,remove the cake from the oven.
Spread immediately the butter mixture prepared for toppings immediately over the cake.
Let it sit for few minutes.
Serve warm with a cup of tea or coffee.
I used yogurt as the egg replacer, eventhough my first thought was to prepare this cake with condensed milk. This eggless butter cake turned out super spongy and buttery. We enjoyed having this cake warm with a cup of tea for our snacks but my lil one didnt liked the raisins in this cake,so he just removed the raisins and had his slice of cake happily.Kids are super smart na, that y i usually make a puree of the raisins while making my bakes with them,so that he wont notice the addition of this healthy raisins.Sending to 60days of Christmas hosted by Priya and Divya
1+2/3cup All purpose flour
1/2cup Sugar
1/2cup Butter (room temperature)
2tsp Baking powder
1cup Yogurt
1/2cup Milk
1/4cup Golden sultanas
For toppings:
3tbsp Butter (room temperature)
1tsp Cinnamon powder
2tbsp Light brown sugar
Grease a spring form tin with enough butter and keep aside.
Preheat the oven to 350F.
Beat together the butter and sugar until they turns creamy, add the yogurt to this mixture and beat for few minutes.
Meanwhile sift the flour with baking powder and keep aside.
Now fold in the flour to the butter-yogurt mixture gently with a spatula, stir in the sultanas and milk.
Pour this cake batter to the prepared tin and bake for 20-25minutes.
Mix all the ingredients given under the list for toppings in a bowl and keep aside.
Once the cake gets baked,remove the cake from the oven.
Spread immediately the butter mixture prepared for toppings immediately over the cake.
Let it sit for few minutes.
Serve warm with a cup of tea or coffee.
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