Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square pan with parchment paper. You can also use an 8-inch round pan or a 9-inch cake pan.

In a small bowl, stir together the ingredients for the streusel topping and set aside until ready to use.

Add the oil, eggs, pure maple syrup, and vanilla extract to a large mixing bowl and mix to combine the wet ingredients.

In a separate bowl, stir together the almond flour, tapioca flour, cinnamon, baking powder, and sea salt (dry ingredients).

Pour the dry mixture into the bowl with the wet mixture and mix until a smooth batter forms.

Cut the fresh cranberries in half, then toss them in 1 teaspoon of tapioca flour to prevent them from sinking during the baking process.

Stir in the orange zest and cranberries into the coffee cake batter.

Pour half of the coffee cake batter into the prepared pan and spread it into an even layer. Sprinkle half of the streusel topping mixture over the cake batter. Repeat for the remaining batter and the remaining crumble topping.

Cover the pan with aluminum foil and bake on the center rack of the oven for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the cake has set up and is golden brown around the edges.

This coffee cake will be fully baked once it reaches an internal temperature of 190 degrees F. You can insert a meat thermometer into the center of the cake to verify for doneness if you have a thermometer on hand.