Begin by making the cranberry filling. Simmer the cranberries, sugar, water, cinnamon, and nutmeg in a small saucepan over medium low heat until the cranberries have softened and broken down and the mixture has thickened, about 30 minutes, stirring every 5 minutes. Remove from heat and set aside.

For the coffee cake, preheat the oven to 375 degrees Fahrenheit. Mix together the sprouted flour, baking powder, and baking soda in a large bowl unit combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, olive oil, and sugar at medium speed until smooth and fluffy. Add the eggs, one at a time, mixing until incorporated. Add the creme fraiche, vanilla, cinnamon, salt, and allspice and mix until combined.

Redue the speed to medium low and gradually add the sprouted flour mixture, mixing until it is just combined.

Empty half of the dough into a well-greased -inch circular baking pan and use a greased spatula to spread it flat. Spread the cranberry mixture over the dough, leaving 2-inches of space around the edge. Going large spoonful by large spoonful, add the rest of the dough onto of the layers and spread it around with a spatula to create one solid layer, taking care not to mix in the cranberry layer and making sure the dough touches the edge of the pan.

For the crumb topping, mix together the Kashi cereal, flour, brown sugar, pine nuts, ginger, allspice, and cinnamon in a medium bowl until combined. Evenly distribute the mixture over the top of the dough in the pan. Cut the butter into pea-size pieces over the pan, evenly distributing them over it.

Place the pan in the oven and bake until the center is set, about 40 to 50 minutes. Remove and allow to cool for 20 minutes before slicing and serving.