Preheat oven to 350 degrees. Pare apples, cut each into 6 wedges and remove cores. Place wedges in a large bowl and toss with the 2 tbsp granulated sugar, cinnamon, and cardamom; set aside. Grease a 9-inch springform pan and set aside. Sift together the flour, baking powder, and salt and set aside.

In a large mixer bowl, combine the butter, 1 cup granulated sugar, eggs, vanilla and almond extract on medium speed to combine. Turn mixer to high speed and beat until light and fluffy, scraping bowl often, about 3-4 minutes. Stir in half the reserved flour mixture, just until blended and stir in creme fraiche or sour cream. Add remaining flour, mixing until batter is smooth. Pour into prepared pan. Arrange the prepared apple slices on top, pressing pieces lightly into batter. Bake at 350 degrees for 1 hour and 10 minutes or until a cake tester inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen cake around edges with a knife, release the spring and carefully lift off side of pan. Brush the top of cake with melted jelly and sprinkle with nuts.