Delicious Cranberry Bars Recipe

Introduction

These delicious cranberry bars combine a tender, citrus-scented cake with tart cranberries and a buttery crumb topping. Perfect for breakfast, dessert, or a snack, they bring a festive touch to any occasion.

Ingredients

• For the cake:
• 1 stick unsalted butter (softened, plus extra for pan)
• 1/2 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 2 large eggs (room temperature for better emulsification)
• 1 3/4 cups all-purpose flour
• Zest from 1 orange (finely grated)
• 1 tbsp vanilla extract
• 1/2 cup full-fat sour cream
• For the cranberries:
• 2 cups cranberries (fresh or frozen, do not thaw if frozen)
• For the crumb topping:
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 stick unsalted butter (cold and cut into 1/4-inch pieces)
• 1/4 cup light brown sugar (tightly packed)
• 1/4 tsp fine sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (176°C). Butter a 9-inch square baking pan to prevent sticking.
2. Step 2: Sift together flour, baking powder, and salt in a bowl for even distribution and lightness.
3. Step 3: Beat softened butter, granulated sugar, and orange zest on medium-high speed until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. Step 4: Using a spoon, add the sifted flour mixture in three parts, alternating with sour cream in two parts, beginning and ending with flour. Scrape sides of the bowl and gently fold in 1 cup of cranberries.
5. Step 5: In a food processor or mixer, combine crumb topping flour, sugar, salt, and cold butter. Mix until coarse crumbs form. Drizzle in vanilla and mix briefly. Save any extra crumbs if desired.
6. Step 6: Spread batter evenly in the prepared pan. Top with remaining 1 cup cranberries and then the crumb topping. Bake 45 to 50 minutes until golden and firm. Cool in the pan on a wire rack before slicing.

Tips & Variations

• Use fresh or frozen cranberries; if frozen, do not thaw to prevent sogginess in the batter.
• For a citrus twist, substitute orange zest with lemon or lime zest.
• Add chopped nuts to the crumb topping for extra texture.
• Use Greek yogurt instead of sour cream for a tangier flavor and added protein.

Storage

Wrap the cranberry bars tightly in plastic wrap and store at room temperature for 2 to 3 days. Reheat gently in a microwave or oven to refresh the crumb topping before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries without thawing. Adding them frozen helps keep the batter from becoming too wet and preserves their shape during baking.

Can I make these bars ahead of time?

Absolutely. These cranberry bars keep well at room temperature for a few days. For longer storage, wrap well and freeze; thaw completely before reheating.

Delicious Cranberry Bars Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

These delicious cranberry bars are a delightful treat featuring a tender, moist cake layered with fresh cranberries and topped with a sweet, crumbly topping. Perfect for a festive dessert or a cozy snack, this recipe combines the tangy brightness of cranberries with the rich flavors of orange zest and vanilla.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 9 to 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 stick unsalted butter (softened, plus extra for pan)
• 1/2 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 2 large eggs (room temperature for better emulsification)
• 1 3/4 cups all-purpose flour
• Zest from 1 orange (finely grated)
• 1 tbsp vanilla extract
• 1/2 cup full-fat sour cream

For the Cranberries:

• 2 cups cranberries (fresh or frozen, do not thaw if frozen)

For the Crumb Topping:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 stick unsalted butter (cold and cut into 1/4-inch pieces)
• 1/4 cup light brown sugar (tightly packed)
• 1/4 tsp fine sea salt

Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (176°C). Butter a 9-inch square baking pan to ensure the cake doesn’t stick during baking.
2. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in a bowl to ensure even distribution and lightness in your cake batter.
3. Cream Butter, Sugar, and Add Wet Ingredients: Using a handheld mixer or a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and orange zest together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides. Stir in the vanilla extract thoroughly.
4. Combine Wet and Dry Ingredients: Switch to a spoon and add the sifted flour mixture in three parts, alternating with sour cream in two parts, beginning and ending with the flour. Scrape the sides of the bowl as you mix. Gently fold in 1 cup of cranberries.
5. Prepare the Crumb Topping: In a food processor or stand mixer with paddle attachment, combine flour, sugar, salt, and cold butter cut into pieces. Mix until the mixture resembles coarse crumbs. Drizzle in the vanilla extract and incorporate briefly. Set aside extra crumb topping if you prefer fewer crumbs on the bars.
6. Assemble and Bake: Spread the prepared cake batter evenly in the buttered baking pan. Sprinkle the remaining 1 cup of cranberries over the batter, then sprinkle the crumb topping evenly on top. Bake the bars for 45 to 50 minutes until lightly golden and firm to the touch.
7. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before slicing into bars and serving.
8. Storage: Wrap the bars tightly in plastic wrap. They can be stored at room temperature for 2 to 3 days, maintaining freshness and flavor.

Notes

• For best results, use room temperature eggs to ensure better emulsification in the batter.
• If using frozen cranberries, do not thaw before folding them into the batter to prevent excess moisture.
• You can prepare extra crumb topping to sprinkle over other desserts or freeze it for later use.
• Butter the pan thoroughly to prevent sticking and promote easy removal of bars.
• Let the bars cool fully before slicing to maintain clean edges and optimal texture.

Keywords: cranberry bars, crumb topping, easy cranberry dessert, orange zest cake, baked cranberry dessert