CRANBERRY-LEMON CRUMB CAKE

 Cake:

1 pkg (18.25-oz) lemon cake mix

1 cup sour cream

3 eggs

1/3 cup canola oil

1 tsp lemon zest

1 1/2 cups dried cranberries, coarsely chopped

Topping:

2 cups white whole-wheat flour

1 cup light brown sugar

1 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

3/4 cup unsalted butter, melted

1/4 cup dried cranberries, finely chopped

Powdered sugar for dusting

Heat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick cooking spray; set aside.

To make the cake:

Combine cake mix, sour cream, eggs, oil and lemon zest in a large mixer bowl. Beat on low speed 30 seconds, then on medium speed for 2 minutes. Using a spatula, fold in the dried cranberries. Pour batter into the prepared pan.

Bake at 350 degrees for 30 minutes.

Meanwhile make the Topping:

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

Carefully remove the cake from the oven and sprinkle mixture evenly over the top. Scatter the 1/4 cup cranberries over the top. Return cake to oven and bake at 350 degrees an additional 20 minutes. 

Remove to a wire rack to cool completely.

Dust lightly with powdered sugar and cut into 16 squares to serve.

file photo for reference only

not this exact recipe