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1
Place all of the ingredients in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.
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2
Reduce the heat to medium and simmer until the liquid starts to thicken and reduces to 1/4 cup, about 25 to 30 minutes.
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3
Remove to a medium heatproof bowl and discard the cinnamon stick and vanilla bean pod.
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4
Place uncovered in the refrigerator and chill for at least 20 minutes.
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5
Heat the oven to 350 F and arrange a rack in the middle.
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6
Whisk the butter, sugars, and salt in a medium bowl until combined.
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7
Add the flour and almonds and stir with a rubber spatula until the mixture forms a soft dough.
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8
Set aside to cool to room temperature, about 10 to 15 minutes.
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9
Meanwhile, make the cake batter.
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10
Coat a 10-inch tube pan with butter and flour; tap out the excess and set the pan aside.
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11
Whisk the measured flour, baking powder, baking soda, and salt in a medium bowl until evenly combined; set aside.
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12
Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment.
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13
Mix on medium speed until lightened in color, about 2 minutes.
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14
Add the sugar slowly and continue mixing until the butter is pale yellow and fluffy, about 5 minutes total.
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15
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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16
Return the mixer to medium speed and add the vanilla seeds.
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17
Add the eggs 1 at a time, letting each completely incorporate before adding the next.
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18
Stop the mixer and scrape down the sides and paddle again.
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19
Turn the mixer to low, add a third of the flour mixture, and mix until just combined.
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20
Add half of the sour cream and mix until just incorporated.
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21
Repeat, alternating dry and wet ingredients and ending with the dry ingredients, until completely incorporated.
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22
(Do not overmix, or the cake will be tough.)
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23
Remove the bowl from the mixer and add the reserved port-cherry mixture.
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24
Using a rubber spatula and scraping against the bottom of the bowl, fold just until large streaks of the mixture appear in the batter, about 4 strokes.
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25
Turn the batter into the prepared pan and spread it into an even layer.
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26
Using your hands, crumble the reserved streusel into 1/2-inch pieces.
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27
Sprinkle it evenly over the batter, then lightly press it into the batter.
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28
Bake until a cake tester or wooden skewer inserted into the center comes out with a few crumbs and the top is golden brown, about 50 minutes.
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29
Remove the pan to a wire rack and let cool, at least 1 hour.
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30
To remove the cake from the pan, run a knife between the cake and the perimeter of the pan.
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31
Lift and remove the base with the cake on it.
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32
Run the knife around the tube and between the base and the cake.
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33
Press the palm of 1 hand against the streusel topping and invert the cake onto that hand.
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34
Place the other hand on the bottom of the cake, invert the cake again, and place it on a cutting board or serving dish.
