Cherry-Port Swirled Bundt Cake with Almond Streusel

Prep Time1 hr 15 mins
Active Time1 hr 30 mins
Course: Dessert

Materials

Cherry-Port Swirl

  • 1 cup Somerset Ridge Ruby Port
  • 1 cup dried cherries - about 6 ounces coarsely chopped
  • 1/4 cup granulated sugar
  • 1 cinnamon stick
  • 1 vanilla bean pod halved, scraped, and seeds reserved for the cake batter
  • pinch salt

Almond Streusel

  • 4 tbsp warm melted, unsalted butter (1/2 stick)
  • 3 tbsp packed dark brown sugar
  • 3 tbsp granulated sugar
  • pinch salt
  • 1 ¼ cups bleached cake flour
  • 1/2 cup slivered almonds

Cake

  • 2 ½ cups bleached cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 12 tbsp unsalted butter 1½ sticks at room temperature
  • 1 cup granulated sugar
  • Reserved seeds from 1 vanilla bean
  • 3 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • powdered sugar for dusting

Instructions

Cherry-Port Swirl

  • Place all of the ingredients in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.
  • Reduce the heat to medium and simmer until the liquid starts to thicken and reduces to ¼ cup, about 25 to 30 minutes.
  • Remove to a medium heatproof bowl and discard the cinnamon stick and vanilla bean pod. Place uncovered in the refrigerator and chill for at least 20 minutes.

Almond Streusel

  • Whisk the butter, sugars, and salt in a medium bowl until combined.
  • Add the flour and almonds and stir with a rubber spatula until the mixture forms a soft dough; set aside to cool to room temperature, about 10 to 15 minutes. Meanwhile, make the cake batter.

Cake

  • Heat the oven to 350 ̊F.
  • Spray a 10-inch bundt pan with baking spray: set the pan aside.
  • Whisk the measured flour, baking powder, baking soda, and salt in a medium bowl until evenly combined; set aside.
  • Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment, mixing on medium speed until lightened in color, about 2 minutes.
  • Add the sugar slowly and continue mixing until the butter is pale yellow and fluffy, about 5 minutes total, stopping the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  • Return the mixer to medium speed and add the vanilla seeds, then the eggs 1 at a time, letting each completely incorporate before adding the next.
  • Turn the mixer to low, and gently stir in flour mixture, alternating with sour cream, stirring until just combined.
  • Remove the bowl from the mixer and add the reserved port-cherry mixture, using a rubber spatula and to gently fold just until large streaks of the mixture appear in the batter, about 4 strokes.
  • Sprinkle about half of the streusel mixture into the bottom of the prepared bundt pan.
  • Pour half of the batter into the bundt pan, sprinkle with the remaining streusel mixture, and then add the remaining batter.
  • Bake until a cake tester inserted into the center comes out with a few crumbs and the top is golden brown, about 60-70 minutes.
  • Remove the pan from the oven and place on a wire rack and let cool, at least 1 hour.
  • Carefully invert bundt onto a wire rack to cool for 10 minutes.
  • Place bundt cake on a serving dish and dust lightly with powdered sugar.