• Preheat oven to 375°F (180°C). Pull out a 10 inch pie dish. Set aside.

Topping

• In a medium microwave-safe bowl, melt butter in 30 second intervals until just melted. Add brown sugar, corn syrup and chopped pecans.
• Spread pecan mixture evenly around the bottom of the pie dish.

For the Cake

• In a food processor, add almond flour, gluten free flour blend, sugar, salt, baking powder, baking soda and cinnamon. Blend quickly until combined.
• Cut butter into chunks and add to food processor. Blend until mixture resembles sand (about 10 seconds).
• Pour flour mixture into a large bowl. Add buttermilk, eggs and vanilla. Stir gently until fully combined.
• Scoop batter over pecan mixture. It will be thick, that's ok! Wet your fingers and spread mixture evenly until it covers topping completely and touches sides.
• Place on the middle rack of the oven and bake for 30-35 minutes, until center of cake springs back when lightly touched. (It will be pretty dark, that doesn't mean it's burned, just baked!)
• Remove and allow to cool for 5 minutes. Run knife around edge of cake and flip onto a serving tray. Don't wait more than 5 minutes! You want to flip while it's hot so the topping is still gooey and warm.
• Serve immediately. I like this cake by itself, but it's also delicious with some whipped cream.
• This cake tastes great warm or cold. I like it cold for breakfast, warm for dessert. Both with a hot cup of coffee.