Preheat oven to 350℉.
Spray a 9-inch cake pan and place a 9-inch parchment cake round on the bottom, spray as well.
In a small bowl whisk together the gluten free flour, almond meal, cinnamon, baking powder, baking soda, cardamom and salt.
In a stand mixer fitted with a paddle attachment combine the yogurt, Lavazza Espresso Italiano, honey and oil. Mix together then add in the eggs and vanilla extract. Once combined slowly add in the flour mixture and beat just until incorporated and you no longer see any dry bits.
In a small bowl combine everything for the filling/topping and mix together with your hands until a crumbles forms.
Pour half of the batter into the prepared cake pan then sprinkle with half of the filling mixture. Pour over the remaining batter, spreading it out to the edges then sprinkle with the remaining topping mixture. Place on the middle rack and bake for 40-45 minutes or until puffed, golden brown and the center only has a slight jiggle.
Let cool for 15 minutes in the pan on a cooling rack before running a knife around the sides to loosen. Carefully remove and let cool fully on a cooling rack.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell