Preheat the oven to 180°C and grease a 20cm springform cake tin.
Rub the flour, sugar, cinnamon, and butter together in a bowl until the mixture resembles breadcrumbs.
Whisk the eggs, butter, and sugar for five minutes until well combined.
Stir in the soured cream, then fold in the flour, cinnamon, baking powder, and bicarbonate of soda.
Spoon half the batter into the tin, add the cherries, cover with the remaining batter, and add the streusel topping.
Bake for 40 to 45 minutes until a skewer comes out clean.
Remove from the oven and allow to cool for five minutes.
Whisk the icing sugar with approximately 30ml of milk to form a glaze.
Spoon the glaze over the cake and let it harden for 10 minutes.