Cherry, Vanilla and Olive Oil Buckle Bundt with Almond Streusel

In a medium bowl, combine the flour with the almond flour and sugar. Add the olive oil and using your hands, rub the oil into the mixture evenly to form crumbs. Refrigerate the streusel until chilled, about 20 minutes.

Preheat the oven to 350° and oil a 10- to 12-cup Bundt pan. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the sugar with the olive oil, lemon zest and vanilla seeds until fluffy. Beat in the egg, then fold in the dry ingredients and almond milk in 2 alternating additions; scrape down the bowl as necessary.

Scatter 2/3 cup of the cherries in the bottom of the prepared pan. Spread half the cake batter in an even layer over the cherries, then scatter another 2/3 cup of cherries on top. Spread the remaining batter in the pan and scatter the remaining 2/3 cup of cherries on top, pressing them gently into the batter. 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. Let the cake cool for 15 minutes, then turn it out onto a rack. Serve warm or at room temperature.