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Recipe Summary

prep:
15 mins
bake:
50 mins
total:
1 hr 5 mins
Servings:
16
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Ingredients

Cake:
Topping:

Directions

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

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Cake:
  • 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; fat 20g; cholesterol 69mg; saturated fat 9g; carbohydrates 62g; insoluble fiber 2g; protein 5g; sodium 268mg.
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