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1
Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor.
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2
Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump.
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3
Refrigerate until ready to use.
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4
Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl.
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5
Stir in the flour and sugar.
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6
Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl.
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7
In a small bowl, whisk the sour cream and vanilla and almond extracts.
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8
Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes.
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9
Scrape down the bowl.
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10
Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
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11
Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture.
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12
Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
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13
Butter the bottom and sides of a 10-inch springform pan.
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14
Spread half of the batter in the pan.
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15
Sprinkle half of the streusel on top, then cover with the cherry filling.
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16
Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon.
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17
Top with the remaining streusel.
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18
Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes.
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19
Transfer to a rack to cool.
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20
Run a knife around the inside of the pan, then remove the side.
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21
Photograph by Con Poulos
