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1
To make the topping: Mix together the almonds, 3 tablespoons brown sugar, 2 tablespoons flour, cardamom and melted butter with a fork until crumbly.
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2
To make the cake: Preheat the oven to 350 degrees F.
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3
Sift together 2 cups flour, baking powder, salt, cinnamon and baking soda and set aside.
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4
Cream together the softened butter and 1 cup brown sugar until light and fluffy.
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5
Add the eggs, one at a time and beat well between additions.
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6
Beat in the vanilla.
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7
Add the dry ingredients in thirds to the creamed mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
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8
Scrape down the sides and beat for 1 more minute.
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9
Grease the bottom and sides of an 8-inch springform pan.
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10
Pour half of the batter into the pan and sprinkle with half of the almond mixture.
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11
Pour the remaining batter into the pan, spreading it out if necessary.
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12
Top with the remaining almond mixture.
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13
Bake for 50 to 60 minutes on the middle rack.
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14
The cake is done when a knife inserted in the middle comes out clean.
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15
Leave the cake in the pan and cool on a wire rack for 20 minutes.
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16
Remove from the pan and cool completely.
