In a large bowl, sift 1 ½ cups all purpose flour, 1 ½ tsp baking powder and ½ tsp salt. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream 6 tbsp of butter with ¾ cup of sugar until light and fluffy (about 3-5 minutes on medium-high speed).
Then in goes the egg, ½ cup buttermilk and 1 tsp vanilla extract. Mix until incorporated.
Switch the mixer to low speed and gradually add your flour mixture. Stir just until combined. Remember to scrape the bottom and sides of your bowl.
Transfer your batter into your prepared pan and smoothen the top with a spatula. Place cherries on top (you may want to lightly press some of the cherries into the batter) and bake for 30-40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Place the pan on a wire rack to cool. Serve with a dusting of confectioner's sugar or a scoop of ice cream.