• Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a 6-inch square cake pan with two strips of parchment crossed to cover all sides. Cut the parchment long enough to hang over the sides of the pan. Lightly grease any corners that are not covered with parchment.

Streusel Topping

• In a small mixing bowl, stir together the almond flour, sweet rice flour, brown sugar, cinnamon, and salt.
  ¼ cup blanched almond flour, 2 tablespoons sweet white rice flour, 5 tablespoons light brown sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
• Add the butter cubes and using your fingers or a fork, cut the butter into the dry ingredients. Mix until the dry ingredients are moistened and large crumbs. Stir in the pecans. Refrigerate until ready to use.
  3 tablespoons unsalted butter, cold and cut into cubes, ⅓ cup pecans, chopped

Cranberry Breakfast Cake

• In a small mixing bowl, whisk together the almond flour, sweet rice flour, tapioca flour, baking powder, salt, and xanthan gum. Note - The xanthan gum will make the cake extra soft and lofty.
  6 tablespoons blanched almond flour, 6 tablespoons sweet white rice flour, ¼ cup tapioca flour, 1 teaspoon baking powder, ¼ teaspoon salt, ⅛ teaspoon xanthan gum
• In liquid measuring cup or small mixing bowl, add the sour cream, milk, egg, orange juice, orange zest, and vanilla. Whisk together until completely combined.
  3 tablespoons full fat sour cream, room temperature, 1 tablespoon milk, room temperature, 1 large egg, room temperature, 1 tablespoon orange juice, 2 teaspoons orange zest, 1 teaspoon vanilla extract
• In a medium mixing bowl, whisk together the sugar and oil. Pour the egg mixture into the sugar mixture. Whisk to fully combine.
  ⅓ cup organic cane sugar, 2 tablespoons cold pressed refined coconut oil, melted
• Sprinkle the dry ingredients over the wet and stir until no dry streaks remain. Fold in the cranberries. Let the batter rest for 5 minutes to hydrate and develop flavor.
  ½ cup fresh cranberries
• Pour the batter into the prepared cake pan and spread out evenly to all corners. Top evenly with the streusel.
• Bake the cake for 42 to 45 minutes or until a toothpick inserted in the center comes out mostly clean. If the streusel is browning too fast, loosely cover the cake with a piece foil and finish baking.
• Cool the cake in the pan set on a wire cooling rack for 10 minutes. Then, using the parchment overhang, gently lift the cake out of the pan and cool on the rack completely.

Orange Icing

• Once the cake is completely cool and ready to serve, make the icing.
• In a small mixing bowl, add the powdered sugar, 2 teaspoons orange juice, orange zest, and salt. Whisk to combine. As needed to reach your desired icing consistency, add more orange juice 1 teaspoon at a time.
  ¼ cup powdered sugar, 2 to 3 teaspoons orange juice, 2 teaspoons orange zest, 1 pinch salt
• Drizzle the icing over the top of the cake, slice, and Enjoy! Leftover cake can be stored covered at room temperature for up to 5 days.