• Preheat oven to 350 degrees
• Grease the bottom and sides of an 8-inch springform pan. Set aside.

Filling

• Place cherries and sugar in a small bowl. Stir gently until cherries are coated with sugar. Set aside.

Topping

• Combine flour, sugar, sea salt and butter cubes in a food processor. Pulse until mixture is crumbly and butter is reduced to pea size.
• Stir in walnuts by hand. Place topping in the refrigerator to chill while you prepare the cake batter.

Batter

• Beat softened butter and sugar for 5 minutes until pale and thickened
• Add eggs one at a time, beating until combined
• Add vanilla and sour cream. Beat until combined.
• In a separate bowl, whisk together flour, baking powder and sea salt.
• Slowly add dry ingredients to wet, beating on low speed until just combined, Take care to avoid overmixing. Note: batter will be thick.

Assembly

• Spoon batter into the greased springform pan. Smooth and level the top with a rubber spatula.
• Drain cherries with a slotted spoon and discard liquid.
• Place cherry halves on top of batter in an even layer.
• Remove topping from the refrigerator and sprinkle over cherries.

Bake

• Bake for approximately 50 to 60 minutes or until a tester inserted into the center of the buckle comes out clean and dry. If your oven bakes hot and you notice the topping overbrowning cover it with aluminum foil until baking is complete
• Remove pan from oven and place on a wire rack until completely cooled.
• If desired, dust cooled cake with powdered sugar and garnish with flowers and stemmed cherries.

Storage

• Store at room temperature for 1 day or cover and store in the refrigerator up to 5 days.