Oil a 9" springform pan and preheat the oven to 350 degrees.

TO PREPARE THE FILLING: Combine the cranberries, pecans, maple sprinkles, and cinnamon in a bowl. Set aside

TO PREPARE THE STREUSEL: In a bowl, combine the pastry flour, maple sprinkles, cinnamon, baking powder, and salt. Slowly drizzle in the oil, tossing with your fingers until the mixture is completely coated and has the consistency of wet sand with pebbles. Set aside

TO PREPARE THE CAKE BATTER: IN one bowl, sift flours, baking powder, baking soda, and spices together. In another bowl, whisk the wet ingredients plus salt until emulsified. Add this mixture to the dry ingredients and mix together untill dry ingredients are completely incorporated.

TO ASSEMBLE: Cover the bottom of the springform pan with about 2 cups of batter. Then distribute the cranberry-peacn filling evenly over the batter. Pour on remaining batter, making sure to cover the filling completely. Sprinkle the streusel on top, covering the batter.

Set the cake on the center shelf of the oven. Bake until a cake tester comes out clean about 60 to 75 minutes. When done, remove from the oven and cool on a rack for 1/2 hour before removing from the pan.

TO SERVE: Spoon about 2 tablespoons of cranberry puree (recipe follows) onto the bottom of a desert plate. Set a slice of cake on the puree. Place a tablespoon of vanilla tofu cream (recipe follows) on either side. Garnish with a fresh mint leaf.