This soft and tender cinnamon-infused cake features a rich, gooey, honey-almond topping. It’s perfect alongside a cup of tea or coffee in the morning or afternoon; but it would also make a fine celebratory cake for anyone following a paleo diet.
Preheat the oven to 350°F.
Grease the bottom of an 8” round cake pan and line the bottom with parchment.
In a large bowl, whisk together the flour blend, coconut sugar, cream of tartar, baking soda, cinnamon, and salt.
In a medium bowl whisk together the eggs, melted coconut oil, water, and vanilla. Pour the liquid ingredients into the dry ingredients, stirring to combine thoroughly.
Pour the batter into the prepared pan and smooth it out with a spatula.
To make the topping, thoroughly whisk together the honey, oil, and salt. Gently stir in the sliced almonds. The topping will be thick and sticky.
Using your fingers or a spatula, spread/sprinkle the topping mixture evenly over the batter.
Bake the cake for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean. If you’d like a more caramelized topping, place the cake very briefly under the broiler, until it’s as brown as you like.
Remove the cake from the oven, and cool it in the pan for 10 minutes. Turn the cake out onto a rack, immediately turning it topping-side up.
Serve cake warm or at room temperature. Store any leftovers at room temperature for 1 to 2 days. Due to its topping, this cake doesn't refrigerate or freeze well.
