For the cake:
For the crumb topping:
Preheat your oven to 350°F (175°C). Grease a 5-inch cake pan and set it aside.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined.
Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.
Gently fold in the rehydrated dried cranberries and chocolate chips.
Pour the cake batter into the prepared cake pan, spreading it evenly.
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.
Sprinkle the crumb topping evenly over the cake batter, covering the surface as desired.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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