This Cardamom Coffee Cake is probably my biggest go to recipe for every brunch, potluck, or anytime dessert. My friend Christine first made it for me years ago and I immediately had to have it in my recipe book. I've made it countless times ever since and I always get "mmmm's" and "ohhhh, this is so good", and "can you send me the recipe?" Though I typically make this using the original non gluten free recipe (and sometimes in mini bundt form like I did for this Banchan Workshop), I love experimenting with gluten free flours. I relied on my trusty brown rice flour + xantham gum combo, but I also decided to make use of the huge bag of coconut flour that's been sitting in my pantry drawer. I had tried subbing in coconut flour in this Lemon Olive Chicken recipe, but it was disastrous so I've been a little wary of trying coconut flour again. But I'll admit this cake came out way better than I expected. With a little added texture and subtle hint of coconut, the result was pretty amazing. I love it with coffee in the morning, with tea in the afternoon, and with decaf tea for dessert while watching The Walking Dead. Ha! Let me know if you try it!