Name: Iyengar Bakery Eggless Butter Cake recipe by PV Iyers Kitchen at BetterButter
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 5
Ingredients: Wheat flour 1 1/2 cups; Baking powder 1 teaspoon; Baking soda 1/4 teaspoon; Condensed milk 3/4; Brown sugar 1/4 cup; Ghee 2 tablespoons; Butter 6 tablespoons; warm milk 3/4 cup or as required; Handful of Cashew nuts broken into small pieces; 500 ml milk; 1/2 cup unrefined sugar; Pinch Of Baking Soda

ABOUT Iyengar Bakery Eggless Butter Cake RECIPE

Buttery cakes are very popular in Iyengar Bakeries, they are soft plumpy and melt in mouth. I tried to replicate that but with my all time favourtie; wheat flour. As one can see in the picture, the amazing texture of the slices. Perfect ad tea time snack, kids parties and weekend breakfast. You can make it at night and enjoy with family in morning.

Ingredients Serving: 5

Wheat flour 1 1/2 cups
Baking powder 1 teaspoon
Baking soda 1/4 teaspoon
Condensed milk 3/4
Brown sugar 1/4 cup
Ghee 2 tablespoons
Butter 6 tablespoons
warm milk 3/4 cup or as required
Handful of Cashew nuts broken into small pieces
500 ml milk
1/2 cup unrefined sugar
Pinch Of Baking Soda

Instructions

Condensed milk recipe; heat 500ml milk and sugar and soda and let it reduce to almost 1/4 of its quantity. Keep stirring in intervals so that it doesn't burn. I make condensed milk with jaggery also, it gives a very beautiful colour to the condensed milk. Somehow today I was out of jaggery so I used my organic unrefined sugar that I had.
Line a loaf tin or any baking pan with parchment paper. I used my 9×4×3 inch loaf pan.
Preheat oven at 170C.
Sift flour, baking powder and soda for a few times and keep aside.
Beat together butter, ghee, brown sugar, condensed milk, some warm milk and if any extract you are using. Till the mixture looks smooth.
I m not adding any extract here. You can use a teaspoon of any flavour you like, vanilla and almond extract will go well with this kind of cake.
Add the flour and beat till well incorporated.
Add more milk only if required for consistency.
I added only 1/4 cup brown sugar because my family likes only mild sweetness. You can add some more tablespoons for more sweetness.
Pour in the prepared pan, tap the tin over the counter for a few times, to level the batter. Run a knife just in the middle( this will give a nice crack in the loaf when it is baked)
Sprinkle broken cashewnuts and bake for 25-30 minutes, or until skewer inserted in the middle comes out clean.
Let the pan cool over a wire rack for 5 minutes.
Remove loaf from pan and leave it to cool over wire rack before storing. Can store in airtight container for a week in refrigerator.
Or serve warm with your favourite beverage.

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