Combine ingredients for the crumb layer in a bowl.

Work with your hands until the butter is fully absorbed and the mixture looks like a crumble. Set it aside.

Wash and pat dry the cherries.

For pitted cherries - use a straw and gently run it through the center of the cherries until the pit comes out. Set it aside.

Start by sifting all the dry ingredients together so there are no lumps left behind. Set it aside.

Preheat oven @ 350 degrees F. Cream butter and sugar until light and fluffy. Scrape the sides of the bowl so all of the butter-sugar mixture is well mixed.

Once the creaming process is completed, and the mixture is a pale and light color, start blending the eggs into the mixture, one by one. Beat until fluffy. Add Almond extract to the mixture and mix it well.

Save 1 tablespoon of the flour mixture and add the rest flour to the wet ingredients. Pour in buttermilk and beat until well blended.

Run the scraper around the edge of the bowl and combine all the mixture.

Heavy fruits like cherries have a tendency to settle to the bottom of the cake. To rectify this issue, dust cherries with the saved 1 tablespoon of flour mix. Add everything to the batter. Fold the cherries gently into the batter.

Pout this batter into a greased 8-inch pan. Tap the pan on the counter couple of times to release any trapped air.

Cover the batter with a thick layer of crumb topping. Layer it with the remaining cherries.

Bake in a preheated oven (350 degrees F) for 50 minutes -60 minutes.

Do the toothpick test. If it comes out clean and dry, remove from oven.

Allow the cake to cook for 15-20 minutes and then unmold.

Cut a big slice and enjoy!