Cherry Crumble Cake

Crumble Topping

• 55 g unsalted butter, diced, plus extra for greasing
• 80 g plain flour
• ½ tsp ground cinnamon
• 1 pinch fine sea salt
• ⅛ tsp almond extract

Cake

• 500 g black cherries, very ripe, pitted
  or frozen pitted cherries, defrosted
• 100 g Kirsch (cherry brandy)
• 315 g plain flour
• ¾ tsp baking powder
• ¼ tsp bicarbonate of soda
• 1 pinch fine sea salt
• 160 g unsalted butter, soft
• 300 g caster sugar
• 2 medium eggs
• 230 g buttermilk (see tip)
• 1 tsp vanilla extract
• ¼ tsp almond extract