Preheat your oven to 350°F (175°C). Grease a 13x9x2 inch baking pan and set it aside.

In a large bowl, whisk together 2 cups of flour, granulated sugar, baking powder, baking soda, nutmeg, and salt until well combined.

Using a pastry blender or your hands, cut in the cold, cubed butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and orange zest until fully incorporated.

Pour the wet mixture into the dry mixture. Stir the batter just until it is moistened; be careful not to overmix.

Sprinkle the cranberries with the remaining 2 tablespoons of flour and fold them into the batter.

Pour the batter into your prepared pan, spreading it evenly.

In a small bowl, combine the 1/4 cup of granulated sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.

Place the pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted near the center comes out clean.

Allow the cake to cool in the pan before cutting it into squares.

Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream and extra orange zest.