Step 1

Preheat the oven to 350º F.

Step 2

In a large bowl, combine the cake dry ingredients. Whisk to blend.

Step 3

Add the wet ingredients to a smaller bowl. Whisk to blend.

Step 4

Pour the wet ingredients into the dry ingredients and add the cranberries.

Step 5

Mix the wet and dry ingredients gently until they are just barely mixed. Do not use a standing mixer because it will make your cake dense.

Step 6

Pour the cake batter into a prepared 8x8 baking dish. Let it sit while you mix up the crumb topping.

Step 7

In a medium-sized bowl, mix the gluten free flour and brown sugar.

Step 8

Add cold butter chunks and use a pastry blender to cut the cold butter into the sugar mixture. It will resemble crumbs when you are done.

Step 9

Sprinkle the crumb topping over the cake batter and place the pan in the oven.

Step 10

Bake for 25-30 minutes. The actual time may vary depending on the pan you use and the depth of the cake batter.

Step 11

Remove the cake and insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is finished baking. If you see crumbs or batter, bake the cake longer.

Step 12

When the cake is done baking, place it on a cooling rack.