Preheat the oven to 175 C and line 6 muffin moulds with cupcake liners, or grease them very well. The liners are preferred because the cherries might stick to the pan.<br></br>

I like to get the streusel out of the way first, so that the last thing to do is quickly add the cold butter and sprinkle it on just before the cakes go into the oven. So in a small bowl, combine the flour, sugar and oats. Set aside till later.<br></br>

To make the cake, sift the flour, baking powder and salt, if using. Set aside.<br></br>

Beat the butter and sugar till light and fluffy, then pour in the milk and beat again. Gently fold in the flour mixture.<br></br>

Divde the batter into the 6 moulds. It will look like there's hardly any batter, but they will rise, don't worry.<br></br>

Spoon the halved and pitted cherries on top of the cakes.<br></br>

Quickly rub the cold butter into the streusel mixture you made earlier, till you have something that resembles coarse breadcrumbs. Sprinkle it onto each of the cakes. Be generous!<br></br>

Bake for 20 to 25 minutes until the cakes have risen, the streusel is golden-brown and a toothpick poked in the center of each comes out clean.<br></br>

Allow to cool for 10 minutes before removing from the muffin moulds. Enjoy!