Delicious Cranberry Bars Recipe

Introduction

These delicious cranberry bars combine a tender, buttery cake with tangy cranberries and a crumbly topping. Perfect for a cozy afternoon treat or a festive dessert, they are easy to make and bursting with bright flavors.

Ingredients

• 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)
• 1 3/4 cups all-purpose flour
• Zest from 1 orange (finely grated)
• 1 tbsp vanilla extract
• 1/2 cup full-fat sour cream
• 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 the flour, baking powder, and salt in a bowl to evenly distribute and lighten the mixture.
3. Step 3: Using a mixer, beat the softened butter, 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. Stir in the vanilla extract.
4. Step 4: With a spoon, add the sifted flour mixture in three parts, alternating with sour cream in two parts, starting and ending with flour. Scrape the bowl sides as you mix. Gently fold in 1 cup of cranberries.
5. Step 5: For the crumb topping, combine flour, sugar, salt, and cold butter in a food processor or mixer. Mix until coarse crumbs form. Drizzle in vanilla and mix briefly. Reserve extra crumbs if you prefer fewer topping crumbs.
6. Step 6: Spread the batter evenly in the prepared pan. Sprinkle the remaining 1 cup of cranberries on top, then cover with the crumb topping. Bake for 45 to 50 minutes until golden and firm. Cool in the pan on a wire rack before slicing.

Tips & Variations

• Use fresh cranberries if possible for a brighter flavor; frozen cranberries work well but do not thaw before adding.
• For extra zest, add a little lemon zest along with the orange.
• Substitute sour cream with Greek yogurt for a slightly tangier taste.
• If you prefer a smoother cake texture, reduce the crumb topping slightly.

Storage

Wrap the cranberry bars tightly in plastic wrap or store in an airtight container. They keep well at room temperature for 2 to 3 days. To warm, gently heat slices in the microwave for 10–15 seconds to refresh the crumbly topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used directly without thawing to prevent excess moisture in the batter.

How do I know when the bars are fully baked?

They should be lightly golden on top and firm to the touch. A toothpick inserted in the center should come out with just a few moist crumbs.

Delicious Cranberry Bars Recipe

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★★★★★

4.6 from 80 reviews

Delicious Cranberry Bars featuring a moist and tender cake base infused with orange zest and vanilla, layered with fresh cranberries and topped with a sweet, buttery crumb topping. Perfectly baked to a golden finish, these bars combine tartness and sweetness in every bite, ideal for fall or holiday treats.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 9 to 12 bars (depending on size of slices) 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 1 3/4 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea 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 or stand mixer with paddle attachment, beat 1 stick softened unsalted butter, 3/4 cup granulated sugar, and the zest from 1 orange on medium-high speed until light and fluffy (about 3 to 5 minutes). Add 2 large eggs one at a time, mixing well after each addition, scraping down the sides of the bowl. Stir in 1 tbsp vanilla extract.
4. Combine Wet and Dry Ingredients: Using a spoon, add the sifted flour mixture in three parts, alternating with 1/2 cup full-fat sour cream in two parts, starting and ending with the flour. Scrape 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, combine 1 cup all-purpose flour, 3/4 cup granulated sugar, 1/4 tsp fine sea salt, and 1 stick cold unsalted butter cut into 1/4-inch pieces. Mix until crumbly resembling coarse crumbs. Drizzle in 1 tbsp vanilla extract and incorporate briefly. Optionally, set aside excess crumb topping for future use if you prefer fewer crumbs on the bars.
6. Assemble and Bake: Spread the prepared batter evenly in the buttered baking pan. Sprinkle the remaining 1 cup of cranberries evenly on top, followed by the crumb topping. Bake for 45 to 50 minutes until the top is lightly golden and the cake feels firm to the touch. Allow the bars to cool completely in the pan on a wire rack before slicing and serving.
7. Storage: Wrap the cooled cranberry bars tightly in plastic wrap. Store at room temperature for 2 to 3 days to maintain freshness and enjoyability.

Notes

• Use room temperature eggs for better emulsification in the batter.
• Do not thaw frozen cranberries before adding; they hold their shape better and prevent turning the batter purple.
• Butter the baking pan thoroughly to avoid sticking and aid in easy removal.
• The crumb topping can be made ahead and kept in the fridge or freezer for quick use.
• Ensure the bars cool completely before slicing to maintain clean edges and texture.
• These bars are best enjoyed within a few days; refrigeration can extend shelf life but may slightly dry the crumb topping.

Keywords: cranberry bars, crumb topping, baked dessert, cranberry dessert, fall dessert, orange zest cake, sour cream cake