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Delicious Cranberry Bars Recipe

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★★★★★

4.8 from 70 reviews

These delicious cranberry bars feature a moist, tender cake base speckled with tart cranberries and topped with a buttery, crunchy crumb topping. The bright orange zest and vanilla add lovely aromatic notes, making this an irresistible treat perfect for any occasion.

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 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 flour, baking powder, and salt in a bowl to ensure even distribution and lightness in the cake batter.
  3. Cream Butter, Sugar, and Add Wet Ingredients: Using a handheld or stand mixer with paddle attachment, beat the butter, sugar, and orange zest on medium-high speed until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, fully incorporating each by scraping down the bowl. Stir in vanilla extract.
  4. Combine Wet and Dry Ingredients: Using 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 needed. Gently fold in 1 cup of cranberries.
  5. Prepare the Crumb Topping: In a food processor or stand mixer, combine flour, sugar, salt, and cold butter until the texture resembles coarse crumbs. Drizzle in vanilla and mix briefly. Optionally, reserve some crumb topping if fewer crumbs are desired on top.
  6. Assemble and Bake: Spread the batter evenly in the prepared pan. Sprinkle the remaining 1 cup cranberries over the batter, then top with the crumb topping. Bake for 45 to 50 minutes until lightly golden and firm. Remove from oven and cool in pan on a wire rack.
  7. Storage: Wrap the cooled cake tightly in plastic wrap. Keep at room temperature for 2 to 3 days for best freshness.

Notes

  • Ensure eggs are at room temperature for better emulsification and batter texture.
  • Do not thaw frozen cranberries before using to prevent excess moisture.
  • Using full-fat sour cream adds richness and moisture to the cake.
  • Butter the pan thoroughly to prevent sticking.
  • Crumb topping can be partially reserved if you prefer a lighter topping.
  • Let the bars cool completely for clean slicing.
  • Store wrapped tightly to maintain freshness.

Keywords: cranberry bars, crumb topping, cranberry dessert, orange zest dessert, easy baked bars, fall desserts, berry bars, sweet treat

Find it online: https://biteandenjoy.com/delicious-cranberry-bars-recipe/