Preparation

• Add 1 cup of butter to a skillet over medium heat. Allow the butter to melt and then brown. Once you begin to see golden brown and foamy flecks in the butter, remove from the heat.
• Remove 4 tbsps of butter and place into a bowl for the streusel topping. Then add flour, brown sugar, cinnamon, cardamom, and a pinch of salt. Mix together until crumbles begin to form. Place in the refrigerator.
• Allow the remainder of the browned butter to come back to room temperature, this will take about 1 hour.
• While you're waiting for the butter to solidify, make the filling by combining brown sugar, cinnamon, cardamom, and flour in a bowl. Whisk together and set aside.
• Preheat the oven to 350 degrees F. Line an 8x8 square pan with parchment paper.
• When the butter is back to room temperature and has slightly solidified, add to a mixing bowl along with sugar and brown sugar. Use an electric hand mixer to mix together for about 1-2 minutes, until combined. Then add eggs, one at a time.
• Add in the vanilla extract and almond extract. Mix until just combined.
• In a large mixing bowl, combine flour, cardamom, cinnamon, baking soda, and kosher salt. Whisk together and set aside.
• Add half of the dry ingredients to the wet ingredients and mix until just combined, about 20 seconds. Then add sour cream and milk and mix until combined, about 20 seconds. Then add the remainder of the dry ingredients and mix until fully incorporated, about 10-15 seconds.
• Add half of the coffee cake batter to the bottom of the prepared pan. Smooth into an even layer. Then add the filling on top of the batter. Add the remaining batter on top, ensuring that the filling is fully covered.
• Remove the streusel from the refrigerator and sprinkle on top of the batter. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out with just a few crumbs.
• Let the cake cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.