Ingredients
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2 sticks (1 cup) unsalted butter, softened
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1 cup light brown sugar
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1 1/2 cups flour
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1/4 tsp baking soda
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1 tsp ground cardamom
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1/2 tsp salt
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1/2 tsp pumpkin pie spice
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4 large eggs
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1/2 cup sour cream
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1 tsp vanilla extract
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3/4 tsp almond extract
Steps
1
Grease an 8-cavity mini loaf pan or 8 individual mini loaf pans (loaves should be around 3.2x2.5-inch). Preheat the oven to 325°F. Using a stand mixer, beat the butter and sugar 3 min., until fluffy and creamy. Meanwhile, in a medium bowl, combine the flour, baking soda, cardamom, salt, and pumpkin pie spice. In a separate bowl, whisk the eggs, sour cream, vanilla extract, and almond extract.
2
Starting and ending with flour mixture, beat flour mixture and egg mixture into the creamed butter in batches. Beat until mixture is just combined, taking care not to overbeat.
3
Divide batter evenly between mini loaf pans, filling cavities ¾ full. Bake 20–25 min., until a toothpick inserted into the center comes out clean. Let cool on a wire rack 10 min. Remove cakes from pan and let cool completely.
