<http://schema.org/recipeInstructions>
" Heat oven to 375\u00BAF. Spray a 10-in. tube pan with cooking spray. In a large bowl, whisk together the flour, brown sugar and cinnamon. Add the butter and stir with a fork until crumbly; fold in the walnuts. Transfer half of the mixture to a small bowl and fold in the cherries. In a large bowl, whisk together the oil, water, eggs, sour cream and vanilla. Add the dry cake mix and stir until fully incorporated. Spread half the cake batter into the prepared pan and sprinkle with the cherry mixture. Top with the remaining batter and sprinkle with the walnut mixture. Bake until a wooden pick inserted in the cake comes out clean, 45 to 50 minutes. Let cool in the pan for 25 minutes before transferring to a wire rack to cool completely. Store the cake at room temperature for up to 2 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11536/cherry-walnut-crumb-cake-recipe-122775/>