Pour the wet ingredients into the dry ingredients, and fold to combine (it will be a thick batter). Fold in 1 ½ cups of the cherries. Scrape the batter into the prepared pan. Scatter the remaining cherries over top, and sprinkle with the turbinado sugar. Bake the cake until it’s golden brown and a toothpick inserted in the center comes out clean, about 45-50 minutes.