Amanda Mack's Apple-Almond Spice Cake with Brown Butter Frosting 

Prepare the Cake: Preheat oven to 350°F. Grease 1 (9½- x 5½-inch) loaf pan with cooking spray. Line bottom of pan with parchment paper, and grease parchment paper. Whisk together sugar, oil, eggs, egg white, vanilla extract, and almond extract in a large bowl until well combined. Whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cardamom in a separate large bowl until well combined. Gradually whisk flour mixture into sugar mixture, alternately with buttermilk, until combined (be careful not to overmix batter). Stir in apple and almonds. Spoon batter evenly into prepared pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 30 minutes to 1 hour and 40 minutes, covering loosely with aluminum foil after 1 hour to prevent excessive browning. Cool in pan 10 minutes before removing and transferring to a wire rack. Remove and discard parchment paper. Cool completely, about 1 hour.

Prepare the Brown Butter Frosting: Cook ¼ cup of the butter in a skillet over medium, stirring often, until rich amber in color, about 6 minutes. Transfer butter to bowl of a stand mixer; cool completely at room temperature, about 30 minutes. Add remaining ½ cup butter to brown butter, and beat with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, beating on low speed until blended, about 2 minutes. Increase speed to medium; gradually add milk, 1 tablespoon at a time, beating to desired consistency, about 1 minute. Spread frosting over top of cake as desired, and garnish with apple chips and toasted sliced almonds.