Cardamom Almond Cake

• Place the butter in a small saucepan on the stove over medium-low heat and let the butter melt.
  ½ cup unsalted butter
• Once melted, the butter should begin to foam and sputter. Use a rubber spatula or wooden spoon to stir occasionally. You'll start to see white milk solids at the bottom of the pan. Once the butter stops sputtering, the milk solids should turn golden brown and it will smell nutty and toasted. Pour the brown butter (making sure you scrape all the little brown bits of butter out!) into a large bowl and let cool.
• While the brown butter cools, mix together all of the streusel ingredients in a small bowl. Use your fingers or a fork to smush the softened butter with the dry ingredients. It'll take a few minutes but you want it to form clumps and there should be no dry patches! Set aside.
  ½ cup all-purpose flour, ¼ cup light brown sugar, ½ cup rolled oats, 1 teaspoon ground cardamom, ¼ cup sliced almonds, ¼ cup unsalted butter
• Preheat the oven to 350°F/175°C. Grease an 8-inch springform pan and line with parchment paper.
• Whisk the eggs into the browned butter.
  2 large eggs
• Add the vanilla and almond extract along with the sugar
  1 cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract
• In a separate bowl, whisk together the flour, ground almonds, cardamom, baking powder, and salt.
  1 ¼ cup all-purpose flour, ½ cup ground almonds, 1 teaspoon baking powder, 3 teaspoons cardamom, ½ teaspoon kosher salt
• Add the flour in three additions, alternating with the buttermilk, starting and ending with the flour.
  ½ cup buttermilk
• Pour the batter into the pan and then sprinkle your streusel on top.
• Bake for 40-50 minutes.
• Your cake is ready when a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.
• Once the cake is cool, whisk the maple glaze ingredients together. If the glaze is too thick, add a drop more heavy cream or milk. If it's too thin, add more sifted icing sugar. Drizzle on top of your cake and enjoy!
  ½ cup confectioners' sugar, 1 tablespoon maple syrup, ¼ teaspoon vanilla extract, pinch salt, 1 tablespoon heavy cream