• Preheat oven to 350° F or 180° C.and line 8 inch loose bottomed or spring form cake tin with parchment paper and brush or spray with butter or oil.

Cardamom Crumble Topping

• In a large bowl add the flour, sugar and freshly ground cardamom powder and whisk it together.
  
• Then add grater or chopped cold butter and combine together with your hands, until the mixture resembles crumbs. Cover the bowl with a cling film and refrigerate.
  

To make Cherry cardamom crumble cake:

• In a bowl sift together the all purpose flour/ maida, baking powder, baking soda and salt. keep it aside.
• In a large mixing bowl or stand mixer place the butter and sugar.
  
• Now using an electric mixer or standing mixer beat them at medium speed for 2 minutes or until it is fluffy and pale.
  
• Add eggs one at a time and beat shortly, until combined.
  
• Add vanilla extract and give a good mix.
  
• Add half the dry ingredients. With a spatula, mix until just combined.
• Then add the sour cream and the rest of the flour.
• With a spatula fold in all the ingredients gently. Do not over mix. The batter should be slightly thick.
  
• Next transfer the batter into the prepared pan.
  
• Distribute the cherries evenly on top.
  
• Cover the top with the prepared crumble layer.
  
• Bake in the preheated oven for 40-50 minutes or until the top is light brown and a toothpick inserted in the centre comes out clean.
  
• Let the cherry cardamom crumble cake cool before serving. Enjoy it with tea or coffee.