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Preheat your oven to 350°F (177°C). Line a 9-inch square pan with parchment paper or grease it lightly.
In a large bowl, whisk together the dry ingredients for the cake.
In a bowl of a stand mixer with a paddle attachment or using a hand mixer, beat the softened butter with sugar on medium speed for 3–4 minutes until light and fluffy. Add 2 eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with ¾ cup whole milk. Mix on low speed until just combined, being careful not to overmix.
In a separate small bowl, use a pastry cutter or fork to cut together the cold butter, brown sugar, cinnamon, cardamom and salt until you have coarse crumbs.
Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel evenly over the top of the cake.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm with a cup of coffee. Store leftovers in an airtight container or wrapped in plastic wrap.