Stir together 1/2 cup KELLOGG'S ALL-BRAN ORIGINAL cereal and sour cream; set aside. In a bowl, combine flour, baking powder, 1 teaspoon ginger, baking soda, and salt; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium speed 30 seconds. Add granulated sugar; beat well. Beat in eggs and cereal mixture. Add flour mixture; beat on low speed just until combined. Stir in 1 cup cranberries and lemon peel (batter will be thick). Spread batter into a greased and floured 9-inch springform pan. Cover; chill overnight.
About 15 minutes before baking, remove cake from refrigerator; sprinkle with remaining cranberries. Combine 1/2 cup cereal, brown sugar, and 1/2 teaspoon ginger; sprinkle over cake. Bake at 350ºF for 65 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove side of pan. Cool 30 minutes more. Serve warm.