Cherry cake

by Ivy
(Croatia)

One of the cakes I make every week, especially when it's rainy outside is the easiest cherry cake you can imagine - and it never fails!
I know Chef Todd is not a big fan of recipes, but for the ones out there who need it here it goes:

Preheat oven to 180 degrees Celsius (360 F)
Prepare a baking pan by greasing it with some oil and flouring it.
Get a jar of pitted sour cherry preserves, and drain them of liquid. I also buy fresh ones in the market (a kilo or 2.2 pounds) when it's season and pit them.

3 eggs and 12 tbs of sugar are mixed together until the sugar is dissolved and the mixture is light in color. Add a few drops of vanilla extract. Add - little by little - 12 tbs of flour, 12 tbs of yogurt, 12 tbs of oil, 1 ts of baking soda. Mix it through, but not too much :)
Pour the mixture into the pan, add cherries on top, put in the oven for about 45 minutes. It's gonna come out really dark brown, but don't worry, it's supposed to.
When it's done just slice and eat :)