Maple Cranberry Pecan Cake

2 cups spelt flour

1/3 cup maple sugar granules, or 1/2 cup organic cane sugar

1 tablespoon baking powder

1/4 teaspoon sea salt

 1 teaspoon orange zest

2/3 cup fresh or frozen cranberries

2 tablespoons flaxseeds

3/4 cup cranberry nectar or apple juice

 1/4 cup freshly squeezed orange or tangelo juice

1/4 cup canola oil

Topping:

1/2 cup pecans

 1 tablespoon maple sugar granules, or to taste

Preheat the oven to 350F. Lightly oil a 9-inch cake pan and set aside. - Place the topping ingredients in a food processor and pulse until coarsely ground. Transfer to a small bowl and set aside. - Combine the spelt flour, maple sugar, baking powder, salt, zest, and cranberries in a large mixing bowl, and set aside. - Place the flaxseeds in a blender and grind to a powder. Add the cranberry nectar, orange juice, and oil, and blend well. Add to the flour mixture and stir to form a smooth batter. - Pour the batter into the cake pan, sprinkle with the pecan topping, and bake 45 minutes, or until a toothpick inserted in the center comes out clean. - Let the cake cool 30 minutes before removing from the pan. Slice and serve.