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Preheat the oven to 350 F.
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Line a 9-inch baking pan (square) with parchment paper. Set aside.
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Whisk together the flour, sugars, salt and Ceylon cinnamon for the topping. Using your fingers, rub the cubed butter into this mixture and then set aside.
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Whisk together the flour, salt and baking powder for the cake. Set aside.
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Beat the butter for the cake until creamy. Add the sugar and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
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Add the eggs, one at a time, beating to incorporate after each one. Add the vanilla and beat in. Scrape the sides and bottom as needed.
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Add the flour mixture and sour cream in 3 and 2 additions, respectively, alternating, beginning and ending with the flour mixture. Fold in the white chocolate chunks.
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Scrape the batter into the prepared baking pan. Smooth the top evenly and into all corners of the pan. Sprinkle the cherries all over the top of the batter.
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Using your hands, clump the topping together and then break apart over the cherries. When it is all evenly distributed, gently press it into the cake.
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Bake for 45-55 minutes, until the top is golden brown and a cake tester inserted into the center comes out clean of batter (cherry juice is fine).
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Let cool completely before removing to slice.