Good morning. Sorry to learn of your baking mis-hap. I happen to have this recipe...is it the one to do with the cherries???. If it is I can be direct.
If it isn't post the recipe & directions this way we can scrutinize it for balance. I will list 4 reasons that are generally associated with the problem as you have described.
1) Oven temp excessive.
2) Batter over-mixed. (In creaming that would be over 9 to 10 minutes)
3) Incorrect type of flour & or a excessive amount of flour.
4) In-sufficient amount of sugar. ALSO EITHER AN OVER OR UNDER AMOUNT OF CHEMICAL LEAVENERS.
Carl, after reading the instructions I feel that what is hurting your cake is the over abundance of BAKING SODA. That amount of 1 tsp is a lot to neutrilize 1, cup of sour cream. I would reduce this amount to 1/4 tsp. This amount may be a typo.
Carl, I would consider before doing any more baking check out your oven with a therm. for 325 to 375 degrees. We should get that out of the way.
Good luck Carl, & enjoy the rest of the day.