Learn how to make easiest Eggless Apple Butterscotch Cake recipe with step by step pictures. Eggfree Apple Cinnamon Cake makes for the best tea time accompaniment!
Wish you all a very happy new year 2021 🙂 We have talked enough about 2020 and the many woes it brought us. If not anything, I am grateful for having survived it. There were many downs and some ups too. Looking back, it wasn’t at all bad for this blog since I cooked and blogged on most days. 175 new recipes got added to the many 100s available here and I consider it my highest point of 2020. Of course it didn’t come easy – I worked and overworked on most days to accomplish my personal goal. Last week (if any of you noticed) I took a small break and now am back with a lot of mojo! New Year always means cake in our place and I am starting off the first recipe of the year with this super easy Eggless Apple Butterscotch Cake.
Eggless Apple Cinnamon Butterscotch Cake
Apple and Cinnamon are a match made in heaven. And so is Apple and Butterscotch. As I was raking my brain on how should I use a pack of butterscotch chips that I impulsively bought, I decided to make a simple cake. I absolutely love baking with apples and cinnamon flavor has been our new found love since a couple of years. So this easy eggless apple butterscotch cake got made for the new year celebration. But in all honesty, this is just to turn our evening tea-time much more exciting 🙂
Tips & Important Notes to Make Perfect Egg-free Apple Cinnamon Cake
This eggless apple cinnamon cake is a very simple bake that literally just takes a single bowl (or two) to whisk the ingredients in and all you have to do is throw it into the oven. There are a few things to take note of, to make it perfectly.
- Like every cake recipe, this also requires all the ingredients to be at room temperature.
- I used yogurt as my egg-replacement in this recipe. You can also substitute it with same amount of milk plus 2 teaspoon apple cider or natural vinegar.
- This apple cake takes longer to bake than regular eggless cakes, because of the diced apples in the batter. Bake it until the top is firm, golden and the tester comes out clean.
- It is important to line the baking tray properly, especially if you are using butterscotch chips. They melt during the bake and can stick to the sides of the pan.
- Patience really is a virtue as far as this cake is concerned. Don’t be tempted to cut it when it is hot or warm. It is soft & crumbly, so it slices well on cooling down completely.
Serving Suggestions
Eggless Apple Cinnamon Cake tastes absolutely divine when served warm with a scoop of butterscotch icecream on the side – a perfect dessert! It can also be served along with tea/coffee as a snack. Allow the cake to cool down completely and then store it in an airtight container in fridge for upto a week. Reheat it for 20secs in microwave before serving, especially with ice cream.
Check out other Eggless Bakes –
- Eggless Rose Pistachio Cake
- Eggless Basbousa
- Eggless Honey Cake
- Eggless Upside Down Peach Cake
- Eggless Whole Wheat Carrot Walnut Cake
- Eggless Christmas Fruit Cake
Eggless Apple Butterscotch Cake Recipe with Step by Step Pictures
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 teaspoon baking powder, ½ teaspoon baking soda and 1 teaspoon cinnamon powder.
Mix it well and set aside.
In another mixing bowl add ⅓ cup oil, ½ cup fresh yogurt/curd and ½ cup sugar.
Whisk it until the sugar is dissolved and the mixture looks well combined.
Add ½ teaspoon 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 tablespoon butterscotch chips.
Gently fold it in. The cake batter should look glossy & smooth.
Pour the cake batter into a greased and lined baking dish. I placed a few slices of apples and some butterscotch chips on top.
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.
Recipe Notes
- 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.
Recipe Card
📖 Recipe
Eggless Apple Butterscotch Cake
Equipment
- OTG/convection oven
- 6" Square Baking Tin
- Parchment Paper
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1.5 cups All Purpose Flour
- 2 Red Apples Peeled, Cored & Chopped into 1” slices
- 2 tablespoon Butterscotch Chips
- ½ cup Sugar
- ⅓ cup Cooking Oil
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Vanilla Extract
- 1 teaspoon Cinnamon Powder
Instructions
- 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 teaspoon baking powder, ½ teaspoon baking soda and 1 teaspoon cinnamon powder.
- Mix it well and set aside.
- In another mixing bowl add ⅓ cup oil, ½ cup fresh yogurt/curd and ½ cup sugar.
- Whisk it until the sugar is dissolved and the mixture looks well combined.
- Add ½ teaspoon 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 tablespoon 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.
Notes
- 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.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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