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1
Preheat the oven to 350F (175C).
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2
Butter the bottom and sides of a 9-inch (23-cm) springform pan.
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3
To make the streusel, in a medium bowl, combine the sliced almonds, 2 tablespoons (8 g) flour, the light brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1 1/2 tablespoons melted butter.
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4
Toss the mixture with a fork or your fingers until evenly moistened, making sure the almonds are well dispersed.
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5
Set aside.
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6
To make the cake, in a small bowl, whisk together the 1 1/2 cups (210 g) flour, the baking powder, baking soda, 1 1/2 teaspoons cardamom, 1/2 teaspoon cinnamon, and salt.
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7
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
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8
Add the eggs one at a time, beating until completely incorporated.
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9
Stir in half of the flour mixture, followed by the 1 teaspoon vanilla and the buttermilk, and finally, the remaining flour mixture.
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10
Mix until just combined.
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11
Scrape the batter into the prepared pan and smooth the top.
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12
Arrange the plum slices in an even layer on top of the batter and gently press them in.
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13
Sprinkle the streusel over the plums.
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14
Bake until the top is nicely browned and a toothpick inserted into the center of the cake comes out clean, about 55 minutes.
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15
Let cool completely.
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16
Run a knife around the sides of the cake to help loosen it from the pan.
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17
Release the sides of the springform pan.
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18
To make the glaze, in a small saucepan over medium-low heat, melt the 2 tablespoons (1 ounce/30 g) butter with the dark brown sugar, cream, and salt.
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19
Increase the heat to medium-high and bring to a boil, then decrease the heat to medium and simmer gently for 1 minute.
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20
Remove from the heat and let cool completely.
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21
Once cool, stir in the 1/4 teaspoon vanilla.
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22
Spoon the glaze over the cake, encouraging some to drip down the sides.
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23
Serve slices of the cake warm or at room temperature.
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24
Tea alongside is optional.
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25
The cake is best the same day but can be kept at room temperature for up to 4 days well wrapped.
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26
Substitute fresh apricots for the plums.
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27
A handful of fresh raspberries can be added with the fruit slices as well.
