Preheat the oven at 180°C for 15 mins and grease & line a 6” square baking pan.
In a mixing bowl, add all the dry ingredients – 1.5 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp cinnamon powder.
Mix it well and set aside.
In another mixing bowl add 1/3 cup oil, 1/2 cup fresh yogurt/curd and 1/2 cup sugar.
Whisk it until the sugar is dissolved and the mixture looks well combined.
Add 1/2 tsp vanilla extract and mix it in.
Now add the dry ingredients to the wet mixture.
Fold it gently without any lumps.
Next add the 2 sliced apples & 2 tbsp butterscotch chips.
Gently fold it in. The cake batter should look glossy & smooth.
Pour the cake batter into a greased and lined baking dish.
Bake at 180°C for 40-45mins until the tester comes out cleans. Let the cake cool down completely before cutting it.
Serve warm with a scoop of vanilla/butterscotch ice cream or along with hot tea/coffee. Store in an airtight container for a week in the fridge.
The cake takes a long time to bake because of the sliced apples. Keep a close eye on the cake after the 40 minute mark and check for done-ness. Depending on the oven temperatures & makes, the baking times could vary.
I used red delicious apples, Gala/Fuji or Granny Smith apples work too.
It is optional to use butterscotch chips.
If you are not a fan of cinnamon flavor, increase the vanilla extract to 1tsp and skip cinnamon powder.
Eggless Apple Butterscotch Cake https://cookingfromheart.com/eggless-apple-butterscotch-cake/ January 1, 2021