This cake was so amazing I just had to make it again tonight only this time I made sure to write down the recipe for you all. In the picture above I got a little fancy with my cake but tonight I simply brushed the top with apricot preserves and sprinkled a few white chocolate and hazelnut shavings. The cake is so moist you'll think it's under baked but don't be alarmed the yogurt is what makes this cake super moist.
1 1/2 cups self rising flour
3/4 teaspoon baking soda
3/4 cup sugar
1 cup apricot/peach yogurt (I used activia)
2 tablespoons apricot preserves (low sugar)
2 large eggs
1/4 cup milk
1/2 cup oil (sunflower)
1 teaspoon vanilla
1/4 teaspoon salt
Preheat your oven to 350*. butter and dust a medium round cake pan. Set aside. In a medium bowl sift your flour, baking soda, and salt. Set aside. In a large bowl beat your sugar and eggs until light in color and creamy. Slowly stream in your oil until well combined. Add the yogurt, vanilla, and jam and mix to combine. Add 1/2 of the flour and mix to combine. Pour in the milk and mix before adding the 2nd half of your flour. Make sure not to over mix your batter. Pour into prepared pan and bake for approximately 40 minutes or until skewer inserted in the center comes out clean. Cool for 10 minutes before removing from the pan. Cool until warm to the touch and brush with 1 tablespoon or room temperature apricot preserves.