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

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

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to cut in the butter until it resembles coarse crumbs.

In a medium bowl, whisk together the buttermilk, eggs, vanilla extract, and orange zest.

Pour the wet mixture into the flour mixture. Stir just until moistened; be careful not to overmix.

In a small bowl, sprinkle the cranberries with the remaining 2 tablespoons of flour. Gently fold the cranberries into the batter.

Pour the batter into the prepared baking pan and smooth the top.

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

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

Once baked, let the cake cool in the pan before cutting it into squares.