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Preheat the oven to 160°C fan-forced. Line a 25cm x 10cm loaf tin with baking paper.
In a large mixing bowl, combine the yoghurt, oil, eggs and vanilla and whisk together to combine.
In a separate bowl, combine the flour, sugar and baking powder and whisk to combine.
Add the wet ingredients to the dry ingredients and use a spatula to gently mix them together. Be careful not to overmix here, as you don’t want a tough cake.
Transfer the batter to the loaf tin and smooth out the top.
Bake for 30–35 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
For the sour cherry compote, combine all of the ingredients in a saucepan with 2 tbsp water and bring to the boil over medium heat.
Continue to boil until the liquid has thickened to a syrupy consistency, then set aside and allow to cool. Remove the cinnamon stick before serving.
To serve the cake, cut a slice and serve with a dollop of yoghurt and some sour cherry compote.