Cranberry-Orange Coffee Cake

4 Tb. butter, softened (or Spectrum Organic Shortening)
1 c. sugar
2 large eggs
3/4 c. brown rice flour
3/4 c. millet flour
1/2 c. potato starch
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. orange juice
zest of one orange
1 1/2 c. cranberries
1 c. chopped pecans, toasted

Topping

1/4 c. rice flour
1/4 c. potato starch
1/2 c. brown sugar
3 Tb. butter, cold (or Spectrum Organic Shortening)

In the bowl of your mixer, cream together the butter and sugar.  Add the eggs and beat until light and fluffy.  Combine the dry ingredients in a small bowl.  Add them to the egg mixture alternately with the orange juice, beginning and ending with the flour.  Stir in the zest, cranberries, and pecans.  Spread the batter in a greased 9 x 13 inch baking pan. 

Combine the topping ingredients with  a pastry blender and sprinkle on top of the batter. 

Bake at 350 degrees for 45 minutes or until a tester comes out clean.

Recipe from www.glutenfreehomemaker.com

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