3/4 cup plus 1 tablespoon Butter
1 cup Sugar
2 1/4 cups all-purpose Flour, sifted
2 teaspoons Baking powder
1 cup bottled or canned red Cherries, pitted and drained
1 teaspoon ground allspice
1/4 cup Butter, chopped
1/2 cup all-purpose Flour
1/4 cup superfine sugar
1/3 cup sliced (flaked) Almonds
1/2 teaspoon ground allspice
Heavy cream or Ice cream, for serving
1. Preheat the oven to 350 degrees F. Lightly grease an 8-inch springform cake pan and line the base with parchment or waxed (greaseproof) paper.
2. Cream the Butter and Sugar in a bowl until light and fluffy. Add the Eggs, one at a time, beating well. Fold in the Flour and Baking powder and mix well.
3. Spread half of the cake batter evenly onto the base of the prepared pan. Top with the Cherries, then sprinkle with the allspice. Spread the remaining cake batter over the cherries.
Rub the butter into the flour until the flour mixture resembles breadcrumbs. Mix in the sugar and Almonds until well combined.
Press the streusel topping on top of the cake. Sprinkle with the allspice. Bake for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. Let the cake rest in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Serve warm or cold with cream or ice cream.