Preheat the oven to 180 C / Gas 4. Lightly grease a 23cm round springform cake tin.
Prepare the crumb mixture by combining the brown sugar, flour and cinnamon in a large bowl. Rub in the butter until it resembles coarse breadcrumbs; set aside.
For the cake, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl. Add to the butter mixture alternately with the natural yoghurt.
Spread 1/2 the cake mixture, 1/2 the drained cherries and 1/2 the crumb mixture in the prepared tin. Repeat layers, ending with the crumb topping.
Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 1 hour.