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1
Make the streusel In a medium bowl, combine the flour with the almond flour and sugar.
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2
Add the olive oil and using your hands, rub the oil into the mixture evenly to form crumbs.
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3
Refrigerate the streusel until chilled, about 20 minutes.
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4
Meanwhile, make the cake Preheat the oven to 350 and oil a 10- to 12-cup Bundt pan.
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5
In a medium bowl, whisk the flour with the baking powder and salt.
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6
In a large bowl, using a handheld electric mixer, beat the sugar with the olive oil, lemon zest and vanilla seeds until fluffy.
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7
Beat in the egg, then fold in the dry ingredients and almond milk in 2 alternating additions; scrape down the bowl as necessary.
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8
Meanwhile, make the cake Scatter 2/3 cup of the cherries in the bottom of the prepared pan.
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9
Spread half the cake batter in an even layer over the cherries, then scatter another 2/3 cup of cherries on top.
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10
Spread the remaining batter in the pan and scatter the remaining 2/3 cup of cherries on top, pressing them gently into the batter.
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11
Sprinkle the streusel over the cake and bake in the center of the oven for about 40 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
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12
Let the cake cool for 15 minutes, then turn it out onto a rack.
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13
Serve warm or at room temperature.
