1. Remove stems and pits from cherries. Slice them in half or quarters and set aside.

2. Preheat oven to 350°F. Grease and flour a 10-inch springform pan.

3. Make crumb topping: Combine flour, sugar, cinnamon, melted butter, and vanilla. Mix until crumbly and chill in freezer.

4. In a bowl, whisk together flour, baking powder, baking soda, and salt.

5. In another bowl, mix buttermilk and vanilla extract.

6. In a large bowl, cream butter and sugar until light and fluffy (2-3 minutes).

7. Add eggs one at a time, mixing in between.

8. Add dry ingredients in three parts, alternating with buttermilk mixture in two parts. Mix until just combined.

9. Transfer batter to prepared pan and smooth top.

10. Evenly distribute cherries on top, pressing slightly into batter.

11. Top with chilled crumb topping.

12. Bake for 70–85 minutes, until edges are golden and a toothpick comes out clean.

13. Cool in pan for 15 minutes before removing sides of springform pan.

14. Serve warm or at room temperature.