Preheat oven to 350. Grease and flour a 9-inch spring form pan.

In a large bowl, whisk together the flour, baking powder, salt and cornmeal.

In a second bowl, beat together the eggs, milk, oil, vanilla and sugar until smooth and frothy.

Beat the dry ingredients into the wet ingredients until a smooth batter forms. Fold in the corn and cherries.

Place all the ingredients for the topping in a small bowl and mix with a fork until coarse crumbs formed.

Pour the batter in the prepared pan. Sprinkle with the crumbs in an even layer.

Bake for 55 minutes or until a toothpick comes out clean or with a few dry crumbs.

Cool in pan for five minutes then release and cool completely.