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["Place a rack in middle of oven and preheat to 350u00b0F. Butter a 9x5x3"" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess. Place a rack in middle of oven and preheat to 350u00b0F. Butter a 9x5x3"" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess.", "Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl; set aside. Whisk milk and 1/2 cup creme fraiche in a small bowl; set aside.", "Using an electric mixer on high speed, beat sugar and 3/4 cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.", "Reduce speed to low and add dry ingredients in 3 additions, alternating with creme fraiche mixture in 2 additions, beginning and ending with dry ingredients; beat just until combined. Scrape batter into prepared pan, smooth top, and sprinkle with sliced almonds.", "Bake cake, rotating halfway through, until golden brown and a tester inserted into the center comes out clean, 55-65 minutes. (Tent with foil if browning too quickly.)", "Transfer pan to a wire rack and let cake cool in pan 15 minutes. Using parchment overhang, gently remove cake from pan and transfer to rack; let cool.", "Slice cake and serve with Tea-Poached Plums and creme fraiche.", "DO AHEAD:"]
