• Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Set aside.



  • Combine cake mix, sour cream, eggs, vegetable oil and lemon zest in a large bowl. Beat on low speed for 30 seconds, then on medium-high for 2 minutes. Fold in the 1-1/2 cups cranberries. Pour batter into prepared baking pan.

  • Bake at 350°F for 30 minutes.

Meanwhile, make Topping:

  • In a medium-size bowl, whisk together the flour, brown sugar, cinnamon, nutmeg and salt. Stir in butter until mixture is moistened and starts to clump together.

  • Carefully remove cake from oven. Sprinkle crumb evenly over the top. Scatter with remaining chopped cranberries. Return crumb-topped cake to oven; bake at 350°F for an additional 20 minutes. Remove pan to wire rack and cool completely.

  • Dust lightly with confectioners sugar and cut into 16 squares.

Nutrition Facts

440 calories; 20 g total fat; 9 g saturated fat; 69 mg cholesterol; 268 mg sodium. 62 g carbohydrates; 2 g fiber; 5 g protein;