TART CHERRY YOGURT CAKE

Steps:

• Defrost cherries if using frozen. Drain the cherries in a strainer, discarding the liquid.
• Preheat oven to 375°F Line a 9 x 13 pan with parchment paper, letting it hand over the sides (easier to remove the cake from the pan).
• In a bowl, add the flour and baking powder, stirring to assure it's evenly incorporated.
• Place cherries in their own bowl and add 2 tbsps. of flour, then shake them to evenly coat with the flour.
• In a separate bowl beat the eggs, sugar and vanilla sugar, then add the yogurt and oil mixing well.
• Gradually add the flour mixture until completely blended.
• Fold in the cherries gently as evenly as possible without overworking the cake. Pour gently into prepared baking pan.
• Bake for 30 to 40 minutes or until a toothpaste inserted in the center comes out clean and it has a nice golden colour.
• Cool on rack. Remove cake from pan then dust with icing sugar.