De-stone the cherries. Then preheat your oven to 180 degrees Celsius (355 Fahrenheit) and line a 23cm (9inch) cake tin with baking paper.
Disperse the butter and brown sugar into the lined baking tin and place in the oven for 5 minutes or until the butter and sugar have melted. Take out of the oven and set aside to cool.
Place the cherries on top of the butter and sugar base. Don't turn off the oven yet.
Beat the butter and sugar using a stand mixer or an electric mixer until it is light, pale and fluffy.
Beat the eggs one at a time and then add the vanilla extract.
Prepare the dry ingredients. In a medium bowl, whisk the flour, baking powder and salt together.
Sift a third of the dry ingredients into the wet ingredients (butter mixture) and fold it in gently with a spatula. Then add half of the milk and mix in gently. Alternate between the dry mixture, then milk, then dry until the ingredients just come together.
Pour the sponge batter into the prepared tin with the cherries. Bake for 38 minutes in the preheated oven or until a skewer comes out clean. Place baking foil on top of the cake if the top of the cake browns too much.
Let cool for around 10-15 minutes before inverting onto a drying rack. Use a oven mitt as it'll still be hot. Serve warm or at room temperature. Store in the fridge.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.