Preheat oven to 350°F. Grease three 6-inch round cake pans and line with parchment paper. Set aside.
In a large bowl, whisk together flour, almond flour, baking powder, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add sugar and mix until smooth and fluffy. Scrape down bowl as needed to ensure thorough mixing.
On medium speed, add eggs one at a time, making sure each egg is incorporated before adding the next. Scrape down bowl as need. **Make sure eggs are room temperature. Otherwise, batter may curdle. If batter starts to curdle, mix in 2-3 Tablespoons of dry flour mixture until smooth.
Dissolve espresso powder into espresso liquid. Set aside.
On low speed, add dry flour mixture in three additions, alternating with espresso mixture. Start and end with flour mixture. Scrape down bowl as needed. Mix until just combined and there are no longer any dry streaks of flour.
Evenly divide cake batter among prepared cake pans. Level batter using a mini offset spatula, or the back of a spoon. Tap bottom of cake pan against hard surface to push out air bubbles.
Bake for 23-25 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for 5 minutes before running knife or offset spatula along sides of cake. Unmold cake and allow to cool to room temperature on wire rack.