Cherry-chocolate cake with streusel

Ingredients:

For the filling:

• 800 g canned cherries, pitted
• 1/2 tsp almond extract
• 2 tbsp cherry liqueur (optional)
• 2 tbsp. premium flour
• 2 tablespoons of sugar

For the test:

• 3 cups premium flour
• 1.5 tsp baking powder
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 270 g sour cream
• 2 tsp vanilla extract
• 1 teaspoon almond extract
• 180 g butter, room temperature, plus a little for greasing the pan
• 1 cup of sugar
• 3 large eggs

For streusel:

• 120 g butter, cut into cubes
• 3/4 cup premium flour
• 2 tsp ground cinnamon
• 2 tsp finely grated orange zest
• 1/4 cup cocoa powder
• 1 cup blanched almonds
• 1 cup of sugar

Preparation:

1. Prepare streusel: Spread the almonds on a baking sheet and spread them evenly over the entire surface. Bake for 5-7 minutes, then cool. Place the almonds, sugar, butter, flour, cinnamon, zest, and cocoa powder in a food processor. Process until coarsely lumped, then refrigerate.
2. Prepare the cupcake filling: In a bowl, combine drained cherries, almond extract, and cherry liqueur. Stir in flour and sugar.
3. Prepare the cake batter: In a large bowl, sift the flour, baking powder, baking soda, and salt through a fine-mesh sieve. In another bowl, combine the sour cream, vanilla, and almond extract. Beat the butter and sugar with a mixer on medium speed for about 5 minutes. Add the eggs and beat for another 2-3 minutes. In a food processor, combine the flour mixture, egg mixture, and sour cream mixture in batches at medium speed. Turn off the processor and mix by hand (do not overmix).
4. Prepare the cake: Grease a deep 25 cm springform pan with butter. Pour half the batter into the pan. Sprinkle with half the streusel, then top with the cherry filling, pour the remaining batter over the top, and sprinkle with streusel.
5. Bake the cherry-chocolate cake in the lower part of the oven, preheated to 180 C, until the center comes out firm when pressed, about 1 hour 20 minutes. Remove from the oven and let cool before removing from the pan.
   
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