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1
Preheat the oven to 350F.
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2
Butter a 9-inch tube pan; set aside.
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3
In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
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4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes.
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5
Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour.
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6
Beat until just combined, scraping down the sides of the bowl as needed.
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7
Spoon about half the batter into the prepared pan.
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8
Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pans edge, as they may stick or burn if not fully encased in batter.
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9
Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.
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10
Sprinkle the streusel evenly over the top of the batter.
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11
Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes.
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12
Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes.
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13
Invert the cake onto the rack, then reinvert (so streusel side is up), and let cool completely.
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14
Spoon the glaze over the cake, letting it drip down the sides.
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15
Let the cake sit until the glaze is set, about 5 minutes, before serving.
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16
Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
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17
In a medium bowl, whisk together the confectioners sugar and milk until completely smooth.
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18
Immediately drizzle glaze over cake.
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19
Half the batter is topped with a layer of sour cherries.
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20
Then the remaining batter is poured over the top and sprinkled with streusel.
