Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan lightly. Line the bottom with parchment paper. This helps the finished cake release easily without sticking.

Add flour, baking powder, baking soda, cinnamon and salt to a bowl. Whisk everything together until evenly combined. Add the Golo Granola and chopped walnuts.

Place softened butter and brown sugar in another bowl. Beat them until light and creamy. This usually takes about two minutes. A fluffy mixture helps create a softer cake.

Add the eggs one at a time. Beat well after each addition. Add vanilla extract and honey. Mix again until everything looks smooth and well combined.

Add Greek yogurt and milk to the wet mixture. Stir gently until combined. The yogurt adds moisture while keeping the cake tender and soft after baking.

Slowly add the dry mixture to the wet ingredients. Fold gently with a spatula. Stop mixing once the flour disappears. Overmixing can make the cake dense.

Pour the batter into your prepared pan. Smooth the surface gently. Sprinkle the remaining Golo Granola evenly over the top. Press it very lightly into the batter.

Place the pan in the preheated oven. Bake for about 35 minutes. Check the center with a toothpick. It should come out clean or with a few moist crumbs.

Let the cake rest in the pan for about ten minutes. Carefully transfer it to a cooling rack. Allow it to cool before slicing for cleaner pieces.