Delicious Cranberry Bars (Perfect for Christmas) Recipe
These Delicious Cranberry Bars are a festive treat perfect for Christmas, featuring a moist, buttery cake base infused with orange zest and vanilla, topped with fresh cranberries and a crunchy crumb topping. The balance of tart cranberries and sweet crumble makes them a holiday favorite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings (1 9-inch square pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- 1 3/4 cups all-purpose flour
- Zest of 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, cut into 1/4-inch pieces
- 1/4 cup light brown sugar, tightly packed
- 1/4 tsp fine sea salt
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (176°C). Butter a 9-inch square baking pan thoroughly to prevent sticking during baking.
- Sift Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt to ensure even distribution and a light texture in the cake batter.
- Cream Butter, Sugar, and Add Wet Ingredients: Using a mixer on medium-high, beat the softened butter, granulated sugar, and orange zest until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, mixing well and scraping down sides after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients: Using a spoon, add the sifted flour mixture in three batches, alternating with the sour cream in two batches, starting and ending with the flour. Scrape sides of the bowl as you mix. Gently fold in 1 cup of fresh or frozen cranberries.
- Prepare the Crumb Topping: In a food processor or mixer, combine flour, sugar, salt, and cold butter pieces. Mix until coarse crumb texture forms. Drizzle in vanilla extract and mix briefly. Reserve any excess crumb topping if desired.
- Assemble and Bake: Evenly spread the batter into the prepared pan. Sprinkle the remaining 1 cup of cranberries evenly over the batter, then scatter the crumb topping on top. Bake 45 to 50 minutes until the cake is lightly golden and firm to the touch.
- Cooling and Storage: Allow the cake to cool completely in the pan on a wire rack. Once cooled, wrap tightly in plastic wrap. Store at room temperature for 2 to 3 days to maintain freshness and flavor.
Notes
- Use fresh or frozen cranberries, do not thaw frozen ones before folding into batter to prevent excess moisture.
- Room temperature eggs help emulsify the batter better for a tender crumb.
- Butter the baking pan liberally to ensure easy removal after baking.
- Crumb topping texture can be adjusted by mixing less to have larger crumbs or more to be finer.
- Store bars wrapped well to maintain moisture and prevent drying.
Keywords: cranberry bars, Christmas dessert, crumb topping, holiday baking, orange zest, sour cream cake
