Cranberry-Lemon Crumb Cake

Cranberry-Lemon Crumb Cake
Servings: 16 Prep 15 mins Bake 350°F 50 mins

Ingredients

Cake:
  • 1 18 1/4 ounce box lemon cake mix
  • 1 cup sour cream
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon lemon zest
  • 1 1/2 cups dried cranberries, coarsely chopped
Topping:
  • 2 cups all-purpose flour
  • 1 cup light-brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, melted
  • 1/4 cup dried cranberries, finely chopped
  • Confectioners sugar, for dusting

Make It

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

Cake:

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.

3. Bake at 350 degrees F for 30 minutes.

Meanwhile, make Topping:

4. 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.

5. 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.

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

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 440, Fat, total (g): 20, chol. (mg): 69, sat. fat (g): 9, carb. (g): 62, fiber (g): 2, pro. (g): 5, sodium (mg): 268, Percent Daily Values are based on a 2,000 calorie diet.