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Grease and lightly flour a 13x9x2-inch baking pan.
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In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg.
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Set aside.
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In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.
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Add granulated sugar.
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Beat until combined, scraping sides of bowl occasionally.
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Beat in eggs and sour cream until combined.
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Add flour mixture, beating on low speed just until combined.
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Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick).
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Spread batter in the prepared baking pan.
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Cover and chill for 2 to 24 hours.
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For the topping:
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In a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon.
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Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.
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Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator.
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Sprinkle coffee cake with cranberries; sprinkle with topping.
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Bake for 35 minutes. Cover loosely with foil.
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Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean.
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Cool on a wire rack for 35 minutes. Serve warm.