Ingredients
for the cake
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon freshly grated orange zest
for the topping
2 tablespoons sliced almonds
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Directions
Preheat the oven to 350F. Grease and flour a 5×9-inch loaf pan or line with parchment paper.
In a medium-size bowl, combine the flour, baking soda, cardamom, cinnamon, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl if necessary. Add the sour cream and orange zest and mix for another minute or two, until incorporated. Add the flour mixture and mix on low speed until combined. Pour the batter into the prepared pan. In a small bowl, combine the almonds, sugar, cardamom and cinnamon. Scatter the topping over the batter.
Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to an hour. Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely.
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