Heat oven to 350°. Butter and flour a
10-inch tube pan with a removable
Topping In a small bowl, combine
flour, sugars and cinnamon. Cut in butter
Batter. In a medium bowl, whisk
together flour, baking powder and salt.
In a large bowl, beat butter until
smooth. Add sugar; beat until fluffy. Beat
in egg and vanilla. On low speed, add flour
mixture alternately with milk, beating
well after each addition.
Spread half the batter in prepared pan.
Cover with blueberries and cherries.
Drop remaining batter on top by
tablespoonfuls. Cover with topping.
Bake at 350° for 50 to 55 minutes, until
golden brown. Remove pan to a wire rack.
Run a small offset spatula around side.
Cool for 15 minutes. Remove side. Run
spatula around center and bottom of pan;
place 2 wide spatulas under cake and gently lift cake from pan bottom. Serve
with crème fraîche, if desired.