450 g fresh cherries, pitted
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1/2 cup unsalted butter, melted and cooled
1/3 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 180C. Butter and flour an 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
Rinse, dry, and pit all the cherries. Take about 15 of the cherries, to be placed on the top of the cake during baking, and cut them in half. Leave the remainder of the pitted cherries whole.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, beat the eggs and sugar until thick, about 3-5 minutes. Add the melted butter, milk, vanilla, and beat just until incorporated.
Add the flour mixture and stir just until moistened. Gently fold in the whole pitted cherries (but not the 15 cherries that you have halved for the top of the cake). Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 15 minutes then remove from oven. Quickly arrange the remaining cherries, cut side down, on the top of the cake. Return the cake to the oven and bake for a further 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
Remove from oven and place on a wire rack to cool slightly.