Cinnamon Cardamom Coffee Ring

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Cinnamon Cardamom Coffee Cake
Preheat oven 350°
Bundt pan (6 cup)
1 ½ cups of Jen’s gluten-free all-purpose flour (found in the cookbook)
2 ½ teas baking powder
½ teas salt
½ cup cane sugar
1 egg, room temperature
½ tsp vanilla extract
½ tsp cinnamon
½ tsp cardamon, crushed
¼ cup olive oil
¾ almond milk (or milk)

Cinnamon Cardamom Crumb Topping
1/3 cup of Jen’s gluten-free all-purpose flour
½ cup dark brown sugar packed
¼ cup unsalted butter, softened
¼ cup sliced almonds
¾- 1 tsp cinnamon
¼ tsp cardamom 
Pinch of salt

Drizzle (Optional)
½ cup confectioners’ sugar
1 Tbsp ½ & ½ (or milk)
Mix well. This should be very thin.

Directions:
Combine dry ingredients for cake in a bowl. 
Beat together egg, oil, and milk in a separate bowl. 
Next add the dry ingredients to the wet.
Brush Bundt pan with oil or butter and spread evenly.
Combine the topping ingredients together until a crumbly consistency.
Fill pan with the crumble and up the sides a bit.
Next add the cake batter and as you are adding batter make sure you have a bit of that crumble along the side. 
This will make a shallow cake like a Danish ring!
Cook for 25-28 minutes. Add thee drizzle if you like.
The cake will have a delicious crunchy top!