1. 1. Preheat the oven to 350 F (180 C).
   2. Spray an 8″x8″ 2″ tall cake pan with cooking spray, then make a parchment sling. To do this, cut 2 pieces of parchment the width of your baking pan. Lay them on the bottom of the pan, one covering two sides, and the next one covering the remaining two sides.

Make the streusel

1. 1. • Press on the cardamom pods so that they split. Remove the green outer covering, then crush the seeds in a mortar or pestle or spice grinder to a fine texture.
      • To make the streusel, In a small bowl, mix the flour, brown sugar and cardamom together until the sugar is evenly distributed in the flour.
   2. • Pour in the melted butter, then use a fork to toss the ingredients together. Stir everything together until the crumbs start to form.
      • Cover the bowl, and refrigerate the mixture until you’re done prepping the cake.

Make the cake:

1. 1. Mix the dry ingredients: Whisk to combine the flour, baking powder, baking soda, and salt in a small bowl.
   2. Add the butter to the mixer bowl with the brown sugar. Beat everything for 2-3 minutes until it is light and fluffy.
   3. Add in the eggs to the butter mix and beat to combine until everything is smooth.
   4. Scrape down the sides of the bowl, then beat to combine for a few more seconds.
   5. Measure the sour cream into a bowl, then add the vanilla to it.
   6. Alternating dry and wet ingredients: Pour about 1/3 of the remaining flour into the butter and mix for about 5 seconds. Next add in about 1/2 of the sour cream mix and mix for about 5 seconds. Continue alternating adding in dry and wet ingredients, finishing up with the flour.
   7. Scrape around the edges and bottom of the bowl with a baking spatula, using about 5 turns to finish incorporating the dry and wet ingredients.
   8. Scrape the half the batter into the prepared pan, smoothing it into one even layer.
   9. Warm the jam for a few seconds in the microwave or in a pan on the stove just to loosen it.
   10. Stir the jam until it’s smooth, then spread it over the layer of cake batter.
   11. Spoon the remaining cake batter in dollops over the top of the jam, then smooth the top.
   12. Finish the streusel: Pull the bowl out of the refrigerator, then use your fork to scrape around the bottom of the bowl to create big crumbs. Break up big crumbles into pieces about pea-sized or slightly larger.
   13. Scatter the streusel, then raspberries over the top of the cake.
   14. Bake the cake for 60-65 minutes until a toothpick inserted into the center comes out clean and the edges are light golden brown.
   15. Cool the cake for 5 minutes, then use the parchment sling to remove the cake from the pan to a wire rack to cool completely.
   16. This cake is best eaten within 2 days. Keep any leftovers at room temperature, loosely covered with foil.