Ingredients
- 3/4 3/4 1/2 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/4 1 1/4 1/4 tsp. baking powder
- 1 1 1 tsp. ground cardamom
- 3/4 3/4 3/4 tsp. kosher salt
- 1/4 1/4 1/4 cup whole milk
- 1/2 1/2 1/2 cup crème fraîche plus more for serving
- 1 1 1 cup sugar
- 3 3 3 large eggs, room temperature
- 3/4 3/4 3/4 tsp. vanilla extract
- 1/4 1/4 1/4 tsp. almond extract
- 1/4 1/4 1/4 cup sliced almonds
- 2 2 2 cups all-purpose flour plus more for pan
- Tea-Poached Plums
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. 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 ½ cup crème fraîche in a small bowl; set aside.
Using an electric mixer on high speed, beat sugar and ¾ 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 crème fraîche 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 crème fraîche.
DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.