Preheat your oven to 350°F (175°C). Butter an 8-inch round springform pan and line the bottom with parchment paper.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

Toss the halved cherries with 1 tablespoon of flour to help them distribute evenly in the batter.

In another bowl, sift the remaining flour, corn starch, salt, and baking powder together.

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start with three additions of the dry mix and two of the milk, mixing just until combined.

Gently fold in the tossed cherries until evenly distributed throughout the batter.

Pour the mixture into the prepared pan. Sprinkle with demerara sugar and arrange some reserved cherries on top.

Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

Once baked, allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.

Slice the cooled cake into wedges and serve with whipped cream or vanilla ice cream.