Cranberry-Lemon Crumb Cake

Makes 16
Prep 15 m
Bake 50 m





  1. 1 of 1 Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Set aside.


  1. 1 of 2 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.
  2. 2 of 2 Bake at 350 degrees F for 30 minutes.

Meanwhile, make Topping:

  1. 1 of 3 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.
  2. 2 of 3 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 degrees F for an additional 20 minutes. Remove pan to wire rack and cool completely.
  3. 3 of 3 Dust lightly with confectioners sugar and cut into 16 squares.
Nutrition Information for Cranberry-Lemon Crumb Cake
Servings Per Recipe: 16
Per Serving: 9 g sat. fat, 69 mg chol., 20 g Fat, total, 268 mg sodium, 2 g fiber, 62 g carb., 5 g pro., 440 kcal cal.
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Printed from 08/26/2019