Cherry Crumb Cake

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper.

In a small cup, add Whole Milk (1/2 cup) and 1 Tbsp of Lemon (1) and stir. Set aside

In a mixing bowl, add Unsalted Butter (1/2 cup), Granulated Sugar (3/4 cup), Baking Powder (1 tsp), Baking Soda (1/2 tsp), and Salt (1/4 tsp). Mix (using a paddle attachment) on high speed for 3 minutes, scraping the bowl down halfway in between. The butter should be pale and fluffy.

Add Eggs (2) one at a time, mixing well in between each addition.

Add Vanilla Extract (1 tsp) and mix for 30 seconds. Sift in All-Purpose Flour (1 2/3 cups) and gently fold until most of the flour has been incorporated.

Add in the milk/lemon juice mixture and fold until you have a smooth even batter.

In a small bowl, mix together Brown Sugar (1/4 cup), Ground Cardamom (1 tsp), Ground Cinnamon (1/2 tsp), and Salt (1/8 tsp).

Spoon half the batter into the prepared loaf pan. Use a spoon to spread it into an even layer.

Sprinkle half the brown sugar/spice mixture evenly over the batter in the pan. Take half the Cherry (1/2 cup) and place them on top. Spoon the rest of the batter into the pan and gently spread it into an even layer.

Add All-Purpose Flour (1/3 cup) and Unsalted Butter (2 Tbsp) to the rest of the brown sugar/spice mixture and use your hands to mix until you have a wet sand-like crumb topping.

Sprinkle this on top of the batter evenly and then top with the rest of the Cherry (1/2 cup).

Bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool for 15 minutes before dusting with some Powdered Confectioners Sugar (to taste).