Cherry Crumb Cake

Preheat the oven to 350°F. Grease a 9×5 loaf pan and line with parchment paper.
In a small cup, add 9 tbsp (4.5 oz) whole milk and 1 tbsp lemon juice and stir. Set aside
In a mixing bowl, add 7 tbsp (99 g) unsalted butter, 3/4 cup (150 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Mix (using a paddle attachment) on high speed for 3 minutes, scraping the bowl down halfway in between. The butter should be pale and fluffy. Add 2 eggs one at a time, mixing well in between each addition. Add 1 tsp vanilla and mix for 30 seconds. Sift in 1 2/3 cup (200 g) all-purpose flour and gently fold until most of the flour has been incorporated. Add in the milk/lemon juice mixture and fold until you have a smooth even batter.
In a small bowl, mix together 1/4 cup (40 g) brown sugar, 1  tsp ground cardamom, 1/2 tsp ground cinnamon, and 1/8 tsp salt. 
Spoon half the batter (~345 g) into the prepared loaf pan. Use a spoon to spread it into an even layer. Sprinkle half the brown sugar/spice mixture evenly over the batter in the pan. Take half the cherries and place them on top. Spoon the rest of the batter into the pan and gently spread it into an even layer.
Add 1/3 cup (37 g) all-purpose flour and 2 tbsp (28 g) unsalted butter to the rest of the brown sugar/spice mixture and use your hands to mix until you have a wet sand-like crumb topping. Sprinkle this on top of the batter evenly and then top with the rest of the cherries.
Bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 15 minutes before dusting with some powdered sugar.