Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cardamom
1 1/4 teaspoons baking soda
1 cup unsalted butter, softened
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 cup sour cream

Topping
1/2 cup natural almonds, chopped coarsely
3 tablespoons brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon cardamom
3 tablespoons unsalted butter, melted

2 cup s all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon cardamom 1 1/4 teaspoons baking soda 1 cup unsalted butter, softened 1 cup brown sugar, packed 2 eggs 1 teaspoon vanilla extract 1 cup sour cream 1/2 cup natural almonds, chopped coarsely 3 tablespoons brown sugar, packed 2 tablespoons all-purpose flour 1 teaspoon cardamom 3 tablespoons unsalted butter, melted

To make the topping: Mix together the almonds, 3 tablespoons brown sugar, 2 tablespoons flour, cardamom and melted butter with a fork until crumbly.

To make the cake: Preheat the oven to 350 degrees F.

Sift together 2 cups flour, baking powder, salt, cinnamon and baking soda and set aside.

Cream together the softened butter and 1 cup brown sugar until light and fluffy.

Add the eggs, one at a time and beat well between additions.

Beat in the vanilla.

Add the dry ingredients in thirds to the creamed mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.

Scrape down the sides and beat for 1 more minute.

Grease the bottom and sides of an 8-inch springform pan.

Pour half of the batter into the pan and sprinkle with half of the almond mixture.

Pour the remaining batter into the pan, spreading it out if necessary.

Top with the remaining almond mixture.

Bake for 50 to 60 minutes on the middle rack.

The cake is done when a knife inserted in the middle comes out clean.

Leave the cake in the pan and cool on a wire rack for 20 minutes.