Step 1

Preheat the oven to 350º. Grease and flour a 5x9-inch loaf pan or line with parchment paper; set aside. I used two mini loaf pans (5 3/4 x 3 1/4 x 2 ¼)

Step 2

In a medium-size bowl, combine the flour, baking soda, cardamom, cinnamon, and salt.

Step 3

In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl if necessary. Add the sour cream and orange zest and mix for another minute or two, until incorporated. Add the flour mixture and mix on low speed until combined. Pour the batter into the prepared pan.

Step 4

In a small bowl, combine the topping ingredients. Scatter the topping over the batter. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. (Bake mini loaves for 35 minutes.)

Step 5

Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely. Wrap tightly in plastic wrap and place in a large zipper top plastic bag.