Preheat oven to 180 degrees. Line a 9-inch cake pan with oil and dust with flour.
In a bowl sift all-purpose flour, corn flour, baking soda, salt and baking powder.
Add in sugar,oil, yougurt mand milk.
Transfer the batter to prepared pans, top with cherries, stem side down.
Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.The batter will bubble up and cover the fruit.
Cool the cake completely before icing.
Make Icing
Mix icing sugar and cherry juice. Drizzle over the cake.
Notes
Make sure to wash, pat try, and remove the seeds from the cherries before adding them to the cake batter.
I used normal seasonal cherries and they were a combination of sweet and sour ones. You don't have to specifically find the sour cherries.You can use seasonal cherries to make this cake.
I have used bundt pan to make the cake soadded the cheriires in the batter itself but if you are using normal round cake tin do add the cherries on top og the batter stem side down.
Bake the cake until it is golden and a toothpick inseted in the centre somes out clean.My cake too 30 minutes to bake,it depends on the type of oven you are using.
Coolthe cake completely before icing. Icing is totally optional,you can skip if you don't want to.
This cake pairs very well with a cupof tea or coffee.