Preheat the oven to 350 deg F. Add the sifted all-purpose flour, baking powder, baking soda, and salt in a bowl and mix well. Now add the tutti frutti to this dry flour mix and combine. Make sure you mix the tutti frutti nicely so the tutti frutti gets coated evenly with flour.
In a separate bowl, combine the oil, water, yogurt, milk, sugar, vanilla essence, and apple cider vinegar. Mix well.
Slowly add the wet mix to the dry and combine. Do not overmix; make sure there isn't any dry flour. If using nuts, add them now and combine. I did not add any nuts.
Transfer this tutti frutti cake batter to the greased loaf pan and bake it for 45 minutes or until a toothpick, when inserted, comes out clean.
Let the cake cool for 10 to 15 minutes. Run a knife around the edges of the cake and gently flip the cake from the pan. Allow it to cool for 15 more minutes before slicing. Enjoy it with tea or coffee.
Notes
Instead of vanilla, you can add a different flavor, like rose essence, butterscotch, or fruit-flavored ones.
If you prefer a sweeter cake, you can increase the sugar measure to ¾ cup but not more. I have tried with a ¾ cup measure too. The cake comes out slightly crumbly with additional sugar.
Also, you can add up to 8 tbsps of tutti frutti for this measure. Along with tutti frutti, you can add raisins and chopped nuts.
I have tried regular vinegar instead of apple cider vinegar.