LEMONY CHERRY CRUMBLE COFFEE CAKE

FOR THE CAKE:
1/2 cup unsalted butter, cubed
1/2 cup sugar
1 egg
1/3 cup milk
1 cup flour
1 1/4 teaspoon baking powder
Dash salt
Finely grated zest of 1 lemon
1 1/2 to 2 cups pie cherries, pitted (may use a 14.5-oz. can, drained)
FOR THE CRUMBLE:
2/3 cup flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, chilled and cubed
1/4 cup old-fashioned oats

Preheat the oven to 375 degrees and butter an 8-inch springform cake pan, about 3 inches deep.

TO MAKE CAKE:
Cream butter and sugar in an electric mixer until light and fluffy. Add the egg, then incorporate the milk, flour, baking powder, salt and lemon zest. Spoon the batter into the prepared pan and smooth the surface.

TO MAKE THE CRUMBLE:
Combine flour, sugar, cinnamon and butter in a food processor and pulse just until the mixture starts to form large crumbs (or crumble it all together by hand). Stir in oats. Scatter the cherries over the surface of the cake, top with the crumble mixture.

Bake for 55 minutes or until a skewer inserted into the center comes out clean.

Makes 1 (8-inch) cake, serves 8 to 10
Adapted from source: Gorgeous Cakes by Annie Bell