Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, then grease the parchment paper. Lightly flour the pan, tapping out any excess.

In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract until just combined.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix on low speed until just combined, being careful not to overmix. A few small lumps are okay!

Toss the pitted cherries with the reserved 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake. Gently fold the floured cherries into the cake batter by hand until evenly distributed.

Pour the batter into your prepared cake pan and spread evenly. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.

Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely. Once cool, slice and serve. This cake is delicious on its own, or with a dollop of whipped cream or a dusting of powdered sugar.