Use a 25cm springform tin. Grease tin; line base with baking paper. Preheat oven to 200 degrees C. For the base, place ingredients in a bowl. Using electric beaters fitted with dough hooks, mix until large crumbs form. Or, rub the butter into the dry ingredients with fingertips.
Spread a third of the streusel mixture into the base of the tin. Then press a third around the side of the tin to make an edge.
Wash fresh cherries, remove stalks and stones. Drain tinned cherries well and stone. Spread the fruit over streusel base; cover with remaining streusel. Sprinkle with almonds. Bake for 25 minutes.
Try this, too…
*The streusel cake tastes delicious with many seasonal fruits. Try apricots, peaches, puréed plums or stewed apples. Canned fruit can also be used; just be sure to drain off any excess juice. *Change the texture of the streusel mixture by replacing a quarter of the flour with an equal weight of ground hazelnuts and a good pinch of ground cinnamon.