For the cherries, stir together your 2 tbsp of cornstarch with ⅓ cup of water until dissolved. Then, in a medium pot, add your cherries, ⅓ cup of sugar, lemon juice, and your cornstarch slurry, stir, and place over medium-high heat. Continue to stir until lightly thickened, about 8-10 minutes. Remove from heat immediately and pour into a heat-safe bowl to cool to room temperature (about 35 minutes). If making in advance, cool at room temperature and then cover and place in the fridge until ready to use

In a bowl make your crumb topping by cutting in with two knives or rubbing together with your fingers ½ cup of flour, ½ cup of sugar, and the four tablespoons of cubed cold butter, until it resembles coarse crumbles. Place in the fridge while you make your batter.

Preheat oven to 325F. Grease and line a 9-inch springform pan with parchment paper

For your cake, in a new bowl, combine 1 ½ cups of flour, ½ cup of sugar, baking powder, baking soda, and salt

In a separate bowl, mix together your 8 tablespoons of melted butter, milk, egg, and vanilla. Pour your dry ingredients into your wet and combine. The batter should be smooth with no flour visible but be careful not to overmix past that point. Pour into your greased and lined baking pan

To assemble, sprinkle half of the crumb mixture evenly over the top of the batter in the pan, then evenly spoon your cherries (including the goo!) in a layer over the crumbs before covering the cherries with the remaining crumb topping

Bake for 60-65 minutes. The crumble will stay fairly white throughout the bake but any crust that peeks through will be a deep golden. A toothpick inserted should come out clean with likely a little cherry

Cool in the pan for one hour before removing. You may need to run a butter knife around the outside to release any cherry goo from the pan, this will ensure you don’t crack your cake as you release it from the springform

Slice and enjoy!