The sweet and gingery crispy topping works so well with the almond cake and tart pops of whole cranberry. I really hope you enjoy making (and eating) this as much as we did! Happy Autumn!
Read MoreThis cake is inspired by a banana-walnut-honey oatmeal I used to make years ago. I use oat flour and almond flour in this recipe, which provides a breakfasty nutty taste while still providing an incredibly tender and moist crumb. Just like oatmeal, this is a forgiving recipe that you can customize with your favorite add-ins!
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