Healthy gluten free paleo coffee cake. Filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Also dairy free and made in minutes.
In a medium size mixing bowl combine all the ingredients for the batter (except the cranberries). You can use a blender, food processor, or KitchenAid mixer for this.
Once the batter is completely smooth stir in the cranberries.
Pour the batter into the spring form cake pan.
In a small bowl, mix together the ingredients for the crumble topping. Then gentle sprinkle the crumble topping over the coffee cake batter.
Bake on 350F for 60 minutes until golden brown.
Recipe Notes
Dust with arrowroot powder or powdered sugar if desired.