Cranberry Chocolate Chip Crumb Cake

Ingredients

For the cake:

• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup milk
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup rehydrated dried cranberries
• 1/2 cup chocolate chips

For the crumb topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 4 tablespoons unsalted butter, cold and cubed
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 5-inch cake pan and set it aside.

2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

3. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined.

5. Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.

6. Gently fold in the rehydrated dried cranberries and chocolate chips.

7. Pour the cake batter into the prepared cake pan, spreading it evenly.

8. In a small bowl, combine the ingredients for the crumb topping: all-purpose flour, granulated sugar, brown sugar, cold butter cubes, cinnamon, and a pinch of nutmeg. Use your fingers or a fork to mix everything until crumbly.

9. Sprinkle the crumb topping evenly over the cake batter, covering the surface as desired.

10. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into