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.