Cardamom-Almond Coffee Cake

For topping: In a medium bowl, whisk together flour, granulated sugar, cardamom, and salt; stir in almonds. Stir in melted butter until mixture is crumbly.

Preheat oven to 300°F (150°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.

For batter: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add oil, beating until combined. Add eggs, one at a time, beating until combined after each addition and stopping to scrape bottom and sides of bowl. Beat in extracts.

In another medium bowl, whisk together flour, baking powder, cardamom, and salt until well combined. In a small bowl, whisk together sour cream and cottage cheese. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape bottom and sides of bowl. Spread batter into prepared pan. Sprinkle topping onto batter.

Bake until edges are golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 1 hour to 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Just before serving, garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.