1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cardamom

1 cup dark brown sugar

1 stick (4-ounces) unsalted butter, room temperature

2 eggs, lightly whisked to break yolks

1 tablespoon vanilla paste (or pure extract)

1 1/2 tablespoons granulated sugar

1/3 cup sliced almonds

Optional garnishes:

whipping cream

cinnamon spice or vanilla bean ice cream

Method:

1.   Preheat oven to 375ºF.

2.   In a medium size bowl, whisk together flour, baking soda, baking powder, salt, and cardamom. Set to the side.

3.   In the bowl of an electric stand-mixer fitted with a paddle attachment, add brown sugar and butter. Cream together on high until smooth, light in color and fluffy, approximately 5 minutes. Add vanilla and mix again until just combined. Working with one egg at a time, mix until just incorporated before adding the next egg.

4.   In one addition, add dry ingredients to the wet and mix until just combined being careful to not over-mix.

5.   In a greased 8-inch round pie dish, like my personal favorite Pyrex, transfer mixture and smooth into a flat and even surface.

6.   In a small bowl, add sugar and toasted almonds and mix until evenly combined. Using clean dry hands, evenly divide the almond mixture to cover.

7.   Place in preheated 375ºF oven and bake until an inserted toothpick comes back with just a few crumbs attached but no batter, approximately 20 – 22 minutes.

8.   Remove from oven and allow to cool on a wire rack until room temperature. Slice and if desired, serve with fresh whipping cream or a scoop of ice cream.

Kitchen Note: Feel free to switch out the cardamom for cinnamon or even a combination of nutmeg and cloves for a different flavor profile. Best served warm or room temperature.