Cardamom pound cake

Ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour plus more for pan
• 1 1/4 teaspoon baking powder
• 1 teaspoon ground cardamom
• 3/4 teaspoon kosher salt
• 1/4 cup whole milk
• 1/2 cup crème fraîche plus more for serving
• 1 cup sugar
• 3 large eggs, room temperature
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup sliced almonds
• Tea-Poached Plums

Preparation:

          Place a rack in middle of oven and preheat to 350°F. 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 350°F. 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 crème fraîche 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 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.