• Preheat the oven to 360°F / 180°C. Line the springform pan with parchment paper.

Crumbles:

• Make the crumbles: Mix the soft butter with the brown sugar. Add the flour and mix with your fingers until the mixture becomes crumbly. Refrigerate the bowl until you’re ready to continue with the rest of the recipe.

  4 tablespoons unsalted butter + ⅓ cup brown sugar + 1 cup + 2 tablespoons all-purpose flour

Cherry cake:

• Pit the cherries and set them aside.

  14 oz cherries
• Wet ingredients: Beat the softened butter, sugar, and vanilla extract until creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

  ½ cup butter soft + ½ cup granulated sugar + 1 teaspoon vanilla extract + 2 large eggs
• Dry ingredients: In another bowl, mix the flour, cornstarch, baking powder, salt, and lemon zest. Alternating with the milk, add the flour mixture to the wet ingredients, mixing on low to medium speed until combined.

  1 cup all-purpose flour + ½ cup cornstarch + 2 teaspoons baking powder + 1 pinch of salt + zest of 1 lemon + ¼ cup milk
• Assemble the cherry cake: Spread the batter evenly into the prepared springform pan. Arrange the pitted cherries on top. Sprinkle the crumble mixture over the cherries.
• Bake the cherry crumble cake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
• Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Sprinkle it with 1 teaspoon confectioner's sugar if you like.