Eggless Butterless Yogurt Cake

There are times when you feel you can experiment a bit on the baking side and then surprise yourself with the result! This cake is one such example. With the holiday season coming up and the kids complaining that I am not baking enough, I set out on a experiment to bake something without butter. The main reason being I was out on butter and was in no mood to go get some!The other reason , loads of yogurt in the fridge begging to be used.

Taking advantage on the situation, I made this cake and was really surprised by how good it turned out!The cake was extremely moist and I had a hard time keeping the kids off the cake till I clicked a couple of pics!

And if you have noticed, I am baking a lot of mini bundts. I am literally in love with that min bundt tray…

I used:
Makes- 15 mini bundts

All Purpose Flour / APF-1 1/3 cups
Sugar -3/4 cup[ measure and powder]
Oil – 1/4 oil
Hot milk-1/4 cup
Hot water- 3/4 cup
Yogurt- 1/2 cup
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Vainlla essence- 1 tsp
Tutti frutti – 1/8 cup

Take the tutti frutti in a bowl and add a teaspoon of flour and toss so that the flour coats the fruits. Keep aside.

In a bowl, whisk together APF, baking soda,salt. In another bowl, combine the oil, yogurt,water and milk,powdered sugar.

Add the wet ingredients to the dry ingredients and mix to combine but don’t over mix it. Fold in the tutti frutti.

Pour the batter into greased bundt pan and bake in a pre heated pan at 180 Degree C for 10 minutes or till a skewer comes out clean when inserted into the cake.

Let it cool a bit, transfer onto a wire rack.