Rich, buttery and fluffy Tutti Frutti cake made within an hour. I remember having this bread/cake atleast once a week when I was in Mumbai. So many memories associated with it. It goes best with hot chai or cold milk:)
This recipe is from cooking and me is awesome and the best part is it’s so easy to make. This is first time I made a loaf cake and was surprised that it baked just perfectly.
Adapted from Cooking And Me
Tutti Frutti Loaf Cake Recipe
1 cup of plain flour (maida)
2/3 cup of sugar
1/2 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of buttermilk (see notes)
1/4 cup of butter, softened
1/2 tsp of vanilla extract
1/2 cup of tutti frutti
A pinch of salt
Set oven to 400F/200C for pre-heating. Grease an 8″ pan with butter. I used a loaf pan and got thin long slices.
1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
2. To this, add the egg, vanilla, buttermilk, and butter.
3. Using an electric beater, beat this mixture on low speed for 1 minute. Scrape down the sides and beat again on medium speed for 1 more minute.
4. Add tutti frutti , mix well and pour batter into your prepared pan
5. Sprinkle the tutti frutti or whatever fruits/nuts you are using, on top evenly.
6. Bake for 25-30 mins until the top turns golden brown and a skewer inserted into the cake comes out with moist crumbs.
Let the cake cool completely before slicing and serving. This tutti frutti came keeps in the refrigerator for 4 days, wrapped tightly in foil or cling wrap.
Egg Replacer in the recipe
Water 2 tblsp
Baking powder 1/2 tsp
oil 2 tsp
Mix the above ingredients well and add it to the batter instead of egg
1 egg = 1 tbsp flax seed powder + 3 tbsp warm water mixed together
If you don’t have buttermilk in hand, just use 1/4 cup thick curd mixed with 1/4 cup water. I have tried this and not seen significant difference in the texture of the cake