You searched for bundt - A Classic Twist

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

Zainab Mansaray — Mon, 16 Feb 2026 11:00:00 +0000

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time, this loaf cake has a dense, buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean. Once baked, the loaf is drizzled with a thick, creamy glaze flecked with vanilla bean. Pair this lemon thyme cake with coffee or tea, or enjoy it as a dessert or snack.

If you love lemon pound cake, it might be time to try a fresh twist on this classic. Just a hint of thyme adds a gentle, fragrant note, making this cake feel extra special.

You still have the zesty lemon flavor, but now it’s balanced with the earthy, herbal notes of thyme. It really makes the lemon flavor pop!

Have you ever thought of adding thyme to your baked goods? I have added it to a few savory recipes in the past, such as these Savory Gruyère & Thyme Scones and Cheddar Biscuits with Thyme and Sage Butter. I have also added it to this Blueberry Thyme Galette, and it was truly mind-blowing! Definitely have some fun adding thyme to your sweet and savory baked goods.

I love that this pound cake only requires about 15 minutes of prep. As a mom of two, I don’t have a ton of extra time to spend prepping a recipe, even though I love baking so much!

It feels good to create something thoughtful for my family, and they all enjoyed the thyme twist. Who can resist a buttery, tender slice of lemon pound cake?

I also suggest trying out the other pound cakes I have shared on the blog, as we can never have too many pound cake recipes: Meyer Lemon Pound Cake, Fonio Pound Cake, Orange Pound Cake, Vanilla Pound Cake, and Raspberry Lemonade Pound Cake.

We have to talk about the icing. You know I love to add a little twist to my recipes where I can. One switch I love to make is to use vanilla bean instead of vanilla extract. Not only is this icing thick and creamy, and drips perfectly over the loaf, but it is speckled with little flecks of vanilla bean for the best flavor.

If you’d like to dial up the lemon flavor a bit more, add a little bit of extra lemon juice to the icing. Adding one to two tablespoons of lemon juice to the icing gives it an extra citrusy punch. Just use a splash of heavy cream to bring the icing back to the right consistency. I don’t recommend adding more lemon juice to the batter, as too much liquid can make the loaf overly wet.

If you’re like me and your fridge is filled with Greek yogurt, you can use it instead of plain yogurt. Greek yogurt will create a slightly thicker batter, but both work beautifully as long as you use full-fat yogurt, which helps keep the cake rich, tender, and flavorful.

This lemon thyme loaf pairs perfectly with a cup of coffee or tea, makes a lovely afternoon snack, and feels right at home on a dessert table. I hope your family loves it as much as mine did!

Ingredients

granulated sugar
powdered sugar
fresh thyme leaves
all-purpose flour
sea salt
baking powder
unsalted butter
large eggs
fresh lemon juice and lemon zest
vanilla extract & vanilla bean paste
plain yogurt
heavy cream

How to Make Lemon Pound Cake

Preheat the oven and grease a standard 1-pound loaf pan with nonstick cooking spray.

Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.

Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate the ingredients. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about one to two minutes. Scrape down the sides of the bowl, then add the sugar.

Beat on low, working up to medium speed for two to three minutes until creamy and more pale in color.

With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed.

Once the last egg has been incorporated, scrape the bowl once more, then add the lemon juice and vanilla.

Mix on medium-low until combined. The acid in the lemon juice will make the mixture look lumpy and split, but don’t panic! It will come together once the dry ingredients are added.

With the mixer running on low, add half of the dry ingredients, mixing until just combined.

Scrape the bowl, then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick.

Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for about an hour or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.

Cool the cake on a wire rack for at least an hour before removing it from the pan. Cool completely on a wire rack before glazing.

When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and a few tablespoons of heavy cream to a small bowl.

Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency.

Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets, then slice. Or, slice and serve right away!

How to Store

Homemade pound cake can be stored at room temperature for up to four days when wrapped tightly in plastic wrap or kept in an airtight container. Keeping pound cake stored in the fridge can dry it out, so it’s best to avoid it unless necessary.

Pound cake can also be stored in the freezer for up to three months. Make sure to wrap the pound cake tightly in plastic wrap. Thaw slices of pound cake at room temperature before serving.

More Lemon Recipes

What do you think of this tasty lemon pound cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Thyme Loaf Cake Recipe

Yield: 8-10 servings

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time required, this loaf cake has a dense and buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the lemon thyme loaf cake

1 cup granulated sugar
1 tablespoon lemon zest, from about 2 lemons
1 ½ tablespoons packed fresh thyme leaves, finely chopped
1 ¾ cups all-purpose flour
½ teaspoon sea salt
1 ½ teaspoons baking powder
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
2 tablespoons fresh lemon juice, from 1-2 lemons
2 teaspoons vanilla extract
⅓ cup plain yogurt, at room temperature

For the vanilla bean glaze

1 cup powdered sugar, sifted
1 pinch sea salt
1 ½ teaspoons vanilla bean paste
3-4 tablespoons heavy cream

Instructions

Preheat the oven to 350 degrees. Grease a standard 1-pound loaf pan (8.5x4.5 or 9x5 inches) with nonstick cooking spray.
Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.
Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate. Set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 1-2 minutes. Scrape down the sides of the bowl then add the sugar. Beat on low, working up to medium speed for 2-3 minutes until creamy and more pale in color.
With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. Once the last egg has been incorporated, scrape the bowl once more then add the lemon juice and vanilla. Mix on medium low until combined. The acid in the lemon juice will make the mixture look lumpy and split but don’t panic! It will come together once the dry ingredients are added.
With the mixer running on low, add half of the dry ingredients, mixing until just combined. Scrape the bowl then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick.
Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for 50-60 minutes or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs. Cool the cake on a wire rack for at least 1 hour before removing it from the pan. Cool completely on a wire rack before glazing.
When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and 3 tablespoons of heavy cream to a small bowl. Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets then slice. Or, slice and serve right away!

Notes

It’s normal for there to be a crack through the center of the top of the cake.
If you’re worried about the top browning too much before the loaf is fully baked, you can tent the top with foil during baking.
Leftovers keep best in an airtight container at room temperature. Make sure to enjoy within 3 days for the best flavor and texture. The cake can also be stored in the fridge. Enjoy within 6-7 days.

FAQs

Can I add more lemon flavor? If you want a more lemony flavor, add 1-2 tablespoons of lemon juice to the glaze and just enough heavy cream to bring it to the right consistency. I do not recommend adding more lemon juice to the batter as it will make the loaf too wet.

Can I use Greek yogurt in place of plain yogurt? Yes, you can use either plain yogurt or plain Greek yogurt. Greek yogurt will lead to a slightly thicker batter. Either way, make sure to use a full fat yogurt for the best texture and flavor.

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Zainab Mansaray — Wed, 05 Nov 2025 11:00:00 +0000

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. During baking, the cranberries burst and soften, and the crumb topping gets nice and crisp. Each slice of crumb cake is finished with a generous dollop of whipped maple creme fraiche. This cake is a delicious addition to a holiday dessert spread or brunch, pairing perfectly with a cup of coffee or tea.

If you’re looking for a dessert that feels festive and comforting all at once, this Cranberry Crumb Cake might just become your new favorite dessert this season. It’s the kind of cake that reminds you of the comforting desserts you had growing up, but also feels special enough to serve when guests arrive.

I’m a huge fan of incorporating cranberries into desserts over the holiday season. Cranberries are such an underrated berry, bringing a balance of tartness and color to sweet treats. I’ve celebrated this humble berry in a few of my holiday desserts, like this Cranberry Pear Crumble, Cranberry Swirl Coffee Cake, Cranberry Eggnog Coffee Cake, and White Chocolate Cranberry Tart.

We must talk about the flavor I packed into this crumb cake. The cranberry layer features classic orange zest. Orange zest brightens the taste of cranberries. Then, the crumb topping has festive, warm spices added, such as ground cinnamon, cloves, and nutmeg. The smell of this cake baking fills your kitchen with the most inviting aroma of the holiday season.

One of the things I love about this recipe is that part of it can be prepared ahead of time, which is always helpful during the busy holiday season. The crumb layer can be prepared up to two days in advance and stored in an airtight container in the refrigerator.

I prefer to make this recipe using fresh cranberries because frozen cranberries release too much moisture into the cake. If you need to use frozen cranberries, I recommend thawing them first and then draining off any accumulated juices before using them in the recipe.

I used yogurt in the batter for a nice tart taste. I know most of us have Greek yogurt in our fridges, but I recommend using plain unsweetened yogurt, not Greek yogurt, to make this recipe. Greek yogurt will make the cake batter a bit too thick.

Finally, let’s talk about that heavenly whipped maple crème fraîche that I used to top each slice of this crumb cake. Crème fraîche is both creamy and tangy. It has a higher amount of fat than sour cream and a richer flavor.

Just by adding a little maple syrup to it, it becomes the perfect finishing touch that holds its shape when used as a garnish.

Ingredients

all-purpose flour
granulated sugar
brown sugar
sea salt
some warm spices like ground cinnamon, cloves, & nutmeg
unsalted butter
fresh cranberries
a medium orange
3 large eggs
vanilla extract
baking powder
plain unsweetened yogurt
some creme fraiche
maple syrup

How to Make Cranberry Crumb Cake

Preheat the oven and lightly grease a square baking pan with cooking spray, then line it with parchment, leaving an overhang on all sides.

Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl.

Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps.

For the cranberry layer, add the cranberries, orange zest, a tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside.

To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.

Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine.

With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt.

Mix until mostly combined, then scrape down the bowl and add the rest of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick.

Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula.

Scatter the cranberry mixture evenly over the top of the batter.

Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries.

Bake the cake for about an hour on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.

Place the cake pan on a wire rack and cool for half an hour. After cooling, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving.

When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment.

Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take a few minutes.

Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

How to Store

Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

More Holiday Dessert Recipes

What do you think of this festive cranberry crumb cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Crumb Cake Recipe

Yield: 9 servings

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. This cake is a delicious addition to a holiday dessert spread or brunch and pairs perfectly with a cup of coffee or tea.

Prep Time 25 minutes

Cook Time 55 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

For the crumb topping:

¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar, packed
¼ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
6 tablespoons unsalted butter, melted

For the cranberry layer:

1 ¾ cups fresh cranberries
1 medium orange, zested and juiced
2 tablespoons all-purpose flour
2 tablespoons granulated sugar

For the cake:

1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking powder
¼ cup plain unsweetened yogurt, at room temperature

For the whipped maple creme fraiche:

8-ounce container creme fraiche, cold
2 ½ tablespoons maple syrup
1 small pinch sea salt

Instructions

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan with cooking spray, then line with parchment, leaving an overhang on all sides.
Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps.
For the cranberry layer, add the cranberries, orange zest, 1 tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside.
To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 2-3 minutes.
Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.
Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick.
Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. Scatter the cranberry mixture evenly over the top of the batter. Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. Bake the cake for 55-65 minutes on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.
Place the cake pan on a wire rack and cool for 30 minutes. After 30 minutes, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving.
When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take about 2-3 minutes.
Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

Notes

Recipe Tips

In order to facilitate spreading the cake batter into the lined pan, I recommend using binder clips to keep the parchment paper in place on all sides. Once you’ve added the crumb topping, you can remove the binder clips.
Make sure to use plain unsweetened yogurt, not Greek yogurt. Greek yogurt will make the cake batter a bit too thick.
Keep the creme fraiche in the fridge until right before you’re ready to use it. This will ensure it whips up properly. It will soften as it sits out, so I recommend making it just before you’re ready to serve the cake.
An 8-inch square baking pan with sides that are at least 2.25 inches high is ideal in order to allow room for the cake to rise. If your pan is more shallow, I recommend using a 9-inch square pan and checking for doneness around 40-45 minutes.
If you like a small dollop of cream, go with the whipped maple creme fraiche as written. If you prefer big dollops of cream with your cake, I recommend doubling the whipped maple creme fraiche!
Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

FAQs

Can I make any of the components ahead of time? The only component I recommend making ahead of time is the crumb topping. It can be made up to 2 days in advance and kept in an airtight container in the fridge. When you’re ready to make the cake, I recommend allowing the crumb topping to sit out at room temperature for about 20-30 minutes so that it’s easier to break up with your fingers.

Can I use frozen cranberries? Frozen cranberries will release a lot of moisture into the cake if added when frozen. If you need to use frozen cranberries, I recommend thawing them first, then draining off any of the accumulated juices before using them in the recipe.

The post Cranberry Crumb Cake with Whipped Maple Creme Fraiche appeared first on A Classic Twist.

Hazelnut Frangipane Pear Tart

Zainab Mansaray — Tue, 16 Sep 2025 10:00:00 +0000

This hazelnut frangipane pear tart is a showstopping pastry perfect for holidays and special gatherings! A rich, buttery tart shell is filled with a nutty hazelnut frangipane, then topped with a mosaic of thinly sliced pears. The baked tart is finished with an easy apricot glaze to give the pears shine and the tart a refined appearance. Each decadent bite is filled with a combination of crisp crust, rich hazelnut, and sweet pears.

You are in for a sweet Fall treat!

This isn’t a regular pear tart; this tart uses roasted hazelnuts instead of almonds to make the frangipane, so you end up with a sweet hazelnut filling surrounded by tender sliced pears. The frangipane is made with ground roasted hazelnuts, sugar, eggs, butter, and vanilla bean paste, creating a rich filling.

Hazelnuts and pears sound magical and perfect for Fall! What do you think?

Roasted hazelnuts make all the difference for this recipe. Using roasted hazelnuts adds a much deeper flavor to the frangipane. I highly recommend using roasted hazelnuts rather than raw ones for the best results (instructions for roasting can be found down in the recipe notes).

If you have never made a tart before, I recommend using a pan that is specifically designed for tarts and has a removable bottom. A tart pan with a removable bottom will make slicing and serving easier.

If your tart pan does not have a removable bottom, you can slice and serve directly from the pan. I do not recommend using a 9-inch pie dish as it is deeper than a tart pan and will throw off the proportions.

I might have added a twist to the frangipane by using roasted hazelnuts, but I finished this pear tart using a classic apricot glaze to tie everything together. The apricot glaze gives the pears a shiny texture and the tart a more bakery-style appearance. You can skip the glaze if you prefer and give the cooled tart a dusting of powdered sugar before slicing and serving.

This hazelnut frangipane pear tart is a celebration of Fall flavors. I hope you enjoy baking it for your family and friends this Fall.

Ingredients

all-purpose flour
sea salt
granulated sugar
unsalted butter
a few eggs
some vanilla bean paste
ice water
whole roasted hazelnuts
firm but ripe pears (Bartlett, Bosc, or Anjou)
some apricot jam

How to Make a Hazelnut Frangipane Pear Tart

Make the tart dough first. Add the flour, salt, and sugar to a food processor. Pulse a few times to combine. Add the cold diced butter and pulse several times until the butter has broken down into smaller pieces and looks like coarse breadcrumbs.

Whisk together the egg yolk, vanilla bean paste, and some ice water in a small bowl. Drizzle over the top of the flour and butter mixture.

Pulse several more times until the dough starts to climb up the sides of the food processor (it won’t form a ball like pie dough). The dough will look crumbly but should hold together when pinched. If it still seems too dry, add more ice water a teaspoon at a time until the dough holds together when pinched.

Dump the dough out onto a piece of plastic wrap and knead it a couple of times to bring it into a ball. Flatten into a disc that is about an inch thick, then wrap it up and place it in the fridge to chill for just under an hour.

Lightly grease the bottoms and sides of a tart pan with a removable bottom. Dust a large sheet of parchment paper lightly with flour.

Place the chilled dough in the center and lightly dust the top of it with flour. Roll into a rough circle that is about ⅛-inch thick and 11 inches wide.

Gather the sides of the parchment, then carefully invert the dough onto the greased tart pan. Gently press the dough to fit into the pan, tucking any overhanging sides under. Working around the entire perimeter of the pan, press the dough to fit the fluted (or unfluted) sides.

Prick the crust all over with a fork, then place the pan in the freezer and chill the dough for a few minutes. While the dough chills, preheat the oven.

Remove the tart shell from the freezer and place it on a parchment-lined baking sheet. This will make it easier to transfer the tart to and from the oven and will catch any drips or overflow during baking.

Crumple a large sheet of parchment, then unfold it and fit it inside the chilled tart shell. Fill the shell with dried beans or pie weights.

Bake the tart shell in the preheated oven for 15 minutes, then remove it.

Carefully lift the parchment to remove the dried beans or pie weights, then return the shell to the oven to bake for an additional couple of minutes until the bottom is just baked through and the edges are just beginning to turn golden.

Set the tart pan on a cooling rack to allow the crust to cool for a minimum of 20 minutes before it is filled. Reduce the oven temperature to 350 degrees.

While the crust cools, make the hazelnut frangipane. Add the hazelnuts and flour to a food processor and process on low until finely ground like almond meal. Set aside.

Add the softened unsalted butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually working up to medium for a few minutes until the mixture is pale and fluffy.

With the mixer on low, beat in the eggs and vanilla. It may look curdled at this point, but that is normal. Add the hazelnut/flour mixture and beat on medium-low until well combined, thick, and creamy. Set aside.

Prepare the pears next. Peel each pear, then cut in half lengthwise. Remove the core and stems, then thinly slice each pear.

Place the tart pan back on the parchment-lined baking sheet. Spread the hazelnut frangipane into the bottom of the cooled crust in an even layer.

Arrange the pears on top of the frangipane in your desired pattern.

Bake the tart in the preheated oven until the frangipane is puffed, golden brown, and fully set. It should not jiggle or move if you give the pan a gentle shake. If the edges of the crust/frangipane are browning too quickly, cover them with foil.

Once you remove the tart from the oven, place the apricot jam and water in a small saucepan. Heat over medium-low until the jam is fully melted, adding more water as needed.

Use a pastry brush to brush the glaze over the pear slices. Transfer the tart to a rack to cool completely before slicing.

Remove the ring and bottom before transferring to a serving platter. Slice and serve!

How to Store

A homemade pear frangipane tart can be stored at room temperature, covered, for up to 3 days or in the fridge for up to a week. If it is stored in the fridge, the tart crust may soften a bit.

More Fall Dessert Recipes

What do you think of this cozy pear tart recipe with hazelnuts? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Hazelnut Frangipane Pear Tart Recipe

Yield: 8-10 servings

Hazelnut Frangipane Pear Tart

Prep Time 50 minutes

Cook Time 1 hour 8 minutes

Cooling Time 2 hours

Total Time 3 hours 58 minutes

Ingredients

For the tart dough

1 1/3 cups all-purpose flour, plus extra for rolling out the dough
¼ teaspoon sea salt
3 tablespoons granulated sugar
½ cup cold unsalted butter, diced
1 large egg yolk
½ teaspoon vanilla bean paste
1-2 tablespoons ice water

For the hazelnut frangipane

1 heaped cup whole roasted hazelnuts
3 tablespoons all-purpose flour
½ cup unsalted butter, softened
½ cup + 2 tablespoons granulated sugar
¼ teaspoon sea salt
2 teaspoons vanilla bean paste
2 large eggs, at room temperature

For the pears and glaze

2 firm but ripe pears, such as Bartlett, Bosc, or Anjou
¼ cup apricot jam
2-3 teaspoons water

Instructions

Make the tart dough first. Add the flour, salt, and sugar to a food processor. Pulse a few times to combine. Add the cold diced butter and pulse several times until the butter has broken down into smaller pieces and looks like coarse breadcrumbs.
Whisk together the egg yolk, vanilla bean paste, and 1 tablespoon of ice water in a small bowl. Drizzle over the top of the flour and butter mixture. Pulse several more times until the dough starts to climb up the sides of the food processor (it won’t form a ball like pie dough). The dough will look crumbly but should hold together when pinched. If it still seems too dry, add more ice water a teaspoon at a time until the dough holds together when pinched.
Dump the dough out onto a piece of plastic wrap and knead it a couple of times to bring it into a ball. Flatten into a disc that is about 1-inch thick, then wrap it up and place it in the fridge to chill for 30-45 minutes.
Lightly grease the bottoms and sides of a 9-inch tart pan with a removable bottom. Dust a large sheet of parchment paper lightly with flour. Place the chilled dough in the center and lightly dust the top of it with flour. Roll into a rough circle that is about ⅛-inch thick and 11 inches wide. Gather the sides of the parchment, then carefully invert the dough onto the greased tart pan. Gently press the dough to fit into the pan, tucking any overhanging sides under. Working around the entire perimeter of the pan, press the dough to fit the fluted (or unfluted) sides.
Prick the crust all over with a fork, then place the pan in the freezer and chill the dough for 15 minutes. While the dough chills, preheat the oven to 375 degrees.
Remove the tart shell from the freezer and place it on a parchment-lined baking sheet. This will make it easier to transfer the tart to and from the oven and will catch any drips or overflow during baking. Crumple a large sheet of parchment, then unfold it and fit it inside the chilled tart shell. Fill the shell with dried beans or pie weights.
Bake the tart shell in the preheated oven for 15 minutes, then remove it. Carefully lift the parchment to remove the dried beans or pie weights, then return the shell to the oven to bake for an additional 5-8 minutes until the bottom is just baked through and the edges are just beginning to turn golden.
Set the tart pan on a cooling rack to allow the crust to cool for a minimum of 20 minutes before it is filled. Reduce the oven temperature to 350 degrees.
While the crust cools, make the hazelnut frangipane. Add the hazelnuts and flour to a food processor and process on low until finely ground like almond meal. Set aside. Add the softened unsalted butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually working up to medium for 2-3 minutes until the mixture is pale and fluffy. With the mixer on low, beat in the eggs and vanilla. It may look curdled at this point, but that is normal. Add the hazelnut/flour mixture and beat on medium-low until well combined, thick, and creamy. Set aside.
Prepare the pears next. Peel each pear, then cut in half lengthwise. Remove the core and stems, then thinly slice each pear.
Place the tart pan back on the parchment-lined baking sheet. Spread the hazelnut frangipane into the bottom of the cooled crust in an even layer. Arrange the pears on top of the frangipane in your desired pattern.
Bake the tart in the preheated 350 degree oven for 35-45 minutes until the frangipane is puffed, golden brown, and fully set. It should not jiggle or move if you give the pan a gentle shake. If the edges of the crust/frangipane are browning too quickly, cover them with foil.
Once you remove the tart from the oven, place the apricot jam and water in a small saucepan. Heat over medium-low until the jam is fully melted, adding more water as needed. Use a pastry brush to brush the glaze over the pear slices. Transfer the tart to a rack to cool completely before slicing. Remove the ring and bottom before transferring to a serving platter. Slice and serve!

Notes

If you can only find whole raw hazelnuts, you can easily roast them yourself. Place them on an unlined baking sheet and roast at 350 degrees for 15 minutes. Remove from the oven. Once they are cool to the touch, place the roasted hazelnuts on a clean kitchen towel or several paper towels and rub to remove most of the skins. Allow to cool fully before using in the recipe. Can be done up to a week in advance.
A small amount of shrinkage during the first bake of the tart crust is normal and won’t be noticeable after being filled and baked with the frangipane.
If your pears are on the smaller size, you may need to use 3 total.
I prefer using vanilla bean paste here since it has a more pronounced vanilla bean flavor and thicker texture. You can use vanilla extract instead if you don’t have vanilla bean paste on hand.

Recipe Tips

Due to the addition of the egg yolk, tart dough is stickier than pie dough as it warms up. When you are rolling out the dough, make sure to keep lightly dusting your rolling pin and hands with flour to keep it from sticking.
The frangipane can be made a few days in advance and kept in an airtight container in the fridge. Allow it to soften at room temperature for 1-2 hours before filing the tart shell.
It should take 1-2 hours for the butter to soften properly at room temperature. You’ll use softened butter in the frangipane and cold butter straight from the fridge for the tart dough.
The tart dough can be made and kept wrapped in the fridge for up to 3 days in advance. If it’s too firm to roll out straight from the fridge, let it rest at room temperature for 20-30 minutes.
For a super smooth apricot glaze, press the jam through a sieve first to remove any chunks of fruit.
Avoid the urge to add too much ice water to the tart dough or it will be too soft to work with. Tart dough will not come together in a ball like pie dough in the food processor. Instead, it will start to push up the sides away from the blade. At that point, check to see if it’s ready by pinching it together. If it stays together, it’s ready! If it doesn’t and is still crumbly, add more ice water a teaspoon at a time.

FAQs

Can I use raw hazelnuts? Using roasted hazelnuts gives the frangipane much more depth of flavor. I highly recommend using roasted hazelnuts rather than raw ones for the best results (instructions for roasting can be found down in the recipe notes).

Can I use a different pan? This recipe is formulated for a 9-inch tart pan. A tart pan with a removable bottom will make slicing and serving easier. If your tart pan does not have a removable bottom, you can slice and serve directly from the pan. I do not recommend using a 9-inch pie dish as it is deeper than a tart pan and will throw off the proportions.

Is it necessary to glaze the pears? The apricot glaze gives the pears a shiny texture and the tart a more refined appearance. You can skip the glaze if you prefer and give the cooled tart a dusting of powdered sugar before slicing and serving.

Lemon Sugar Cookies with Raspberry Frosting

Zainab Mansaray — Tue, 25 Feb 2025 11:45:00 +0000

These lemon sugar cookies with raspberry frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant, fruity flavor and color. The combination of the soft, buttery sugar cookie and lush raspberry frosting yields a delightful treat reminiscent of warm, sunny days.

What better way to usher in Spring than with a vibrant lemon sugar cookie covered in bright pink raspberry cream cheese frosting! These cookies are the epitome of bougie cookies.

Instead of going to Crumbl let’s make some in our kitchens. Don’t worry, they’re easy to make, and your whole family will love them!

What I love about these cookies is their luscious lemon flavor contrasted with the tart raspberry flavor! You know how much I love lemon and raspberry-flavored treats! I have so many recipes on the blog like these No Bake Raspberry Lemon Cheesecake, Lemon Raspberry Bundt Cake, Lemon Raspberry Cake, Lemon Raspberry Layer Cake, and Raspberry Sweet Rolls with Lemon Glaze.

The trend right now is to make giant cookies, but if you want to, these cookies can be made smaller. I give directions for changing the baking time in the recipe card.

These sugar cookies are versatile. Not only can you make them smaller but you can also turn them into sandwich cookies. If you want to make a sandwich cookie, I suggest adding the frosting to the bottom (flat side) of a cookie and then placing the flat side of another cookie on top of the frosting, pressing gently to sandwich them together.

Are you ready to make some Spring sugar cookies?

Ingredients

granulated sugar
a few lemons
unsalted butter
an egg
vanilla extract
all-purpose flour
salt
baking soda
freeze-dried raspberries
cream cheese
powdered sugar
milk or cream

How to Make Lemon Sugar Cookies

Preheat the oven and line a few large baking sheets with parchment paper.

Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for about a minute to help release the fragrant oils.

Add the softened butter to the sugar and lemon zest. Beat until fluffy, about a few minutes.

Scrape down the sides, then beat in the egg, some lemon juice, and vanilla extract.

Whisk together the flour, salt, and baking soda in a separate bowl.

With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft.

Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough.

Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet.

Continue with the remaining dough, spacing the cookies at least 2 inches apart.

Bake until the edges are just set and the bottoms are lightly golden.

Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.

Once the cookies have cooled, make the frosting. Add the freeze-dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining.

Beat the softened cream cheese and butter together until light and fluffy, about a few minutes.

Beat in the powdered freeze-dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting.

Scrape down the sides and bottom of the bowl then beat in the milk.

Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife.

Garnish frosted cookies with crushed freeze-dried raspberries if desired.

How to Store

Keep leftover sugar cookies in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

More Spring Recipes

If Springtime has you dreaming of lemon recipes, give these a try. You won’t regret it!

What do you think of this amazing Spring sugar cookie recipe? What would you serve with these giant sugar cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Sugar Cookie Recipe

Yield: 16 large sugar cookies

Lemon Sugar Cookies with Raspberry Frosting

These soft, buttery, lemon sugar cookies with raspberry cream cheese frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant fruity flavor and color.

Prep Time 20 minutes

Cook Time 26 minutes

Additional Time 20 minutes

Total Time 1 hour 6 minutes

Ingredients

For the cookies:

1 1/4 cups granulated sugar
2 lemons, zested and juiced
1 cup (2 sticks) unsalted butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda

For the frosting:

1 ounce freeze dried raspberries, plus extra for garnish
8-ounce block cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups (1 pound) powdered sugar
1 tablespoon milk or cream

Instructions

Preheat the oven to 350 degrees and line 2-3 large baking sheets with parchment paper.
Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for 30-60 seconds to help release the fragrant oils. Add the softened butter to the sugar and lemon zest. Beat until fluffy, about 3 minutes. Scrape down the sides then beat in the egg, 2 tablespoons of the lemon juice, and the vanilla extract.
Whisk together the flour, salt, and baking soda in a separate bowl. With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft.
Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough. Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet. Continue with the remaining dough, spacing the cookies at least 2-inches apart. Bake at 350 degrees for 10-13 minutes or until the edges are just set and the bottoms are lightly golden. Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.
Once the cookies have cooled, make the frosting. Add the freeze dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining.
Beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Beat in the powdered freeze dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting. Scrape down the sides and bottom of the bowl then beat in the milk. Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife. Garnish frosted cookies with crushed freeze dried raspberries if desired.

Notes

Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

If you’re baking more than one tray of cookies at a time, make sure to rotate the trays halfway through the baking time: switch the bottom tray to the top and rotate both trays so that the cookies that were in the back are now in the front. This will help ensure an even bake for all of the cookies.
Make sure to leave about 2 inches of space between each ball of cookie dough. This will give the cookies plenty of space to spread in the oven without running into one another.
If you don’t have a 1-ounce cookie scoop, use a tablespoon measure to portion out 2 tablespoons of the dough for each cookie before rolling and placing on the cookie sheet.
Is there a substitute for the freeze dried raspberries? Freeze dried raspberries give the frosting its vibrant hue and sweet-tart raspberry flavor without altering the soft and creamy texture of the frosting. I do not recommend using fresh raspberries as they will add way too much moisture to the frosting and cause it to split.
Can I bump up the lemon flavor in the cookies? If you want a more pronounced lemon flavor in the cookies, you can rub the zest into the sugar and then allow it to sit overnight in an airtight container before proceeding with the recipe.
Can I make smaller cookies? Yes, you can make smaller cookies using either 1 tablespoon or 1 ½ tablespoons of dough per cookie. Since the cookies will take less time to bake, you’ll need to reduce the baking time to about 7-10 minutes total.
Can I make these into sandwich cookies? Of course! If you want to make a sandwich cookie, add the frosting to the bottom (flat side) of a cookie then place the flat side of another cookie on top of the frosting, pressing gently to sandwich them together.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 207mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 4g

The post Lemon Sugar Cookies with Raspberry Frosting appeared first on A Classic Twist.

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Zainab Mansaray — Mon, 24 Feb 2025 14:22:00 +0000

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

This blog post was originally published on April 11, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a delicious Spring treat!

It was a long and hard wait, but I had to hold off on the carrot cake until the breeze finally started feeling like Spring!! It’s 60 today, woot woot woot! And after two thunderstorms, it’s starting to smell like Spring.

I start indulging in carrot cake as soon as the Spring air arrives. It’s just a Spring thing. Although, it is also a Fall thing. Hmmmmm, it might be a year-round thing then… I guess I just love carrot cake!!

The problem is that I am very picky when it comes to carrot cake recipes, and I have been on the hunt for the perfect one for a while.

They have to be moist (duh), have the perfect amount of carrots but not too much where it tastes like just strings of carrot, they can’t be too sweet, and there needs to be some crunch in there, and of course be topped with cream cheese frosting.

See? Told you I was picky. Needless to say, I have found it. These carrot cake cupcakes with mascarpone cream cheese frosting are not only a twist on the classic but are also all of the above! You can find my other carrot cake recipes here: Carrot Cake Bars, Classic Carrot Cake, Baked Carrot Cake Donuts, and Carrot Bundt Cake.

Moist, with the perfect ratio of carrot to cake, not too sweet, with a little bit of crunch, and topped with a slightly less tangy cream cheese frosting.

I found this recipe on Joy the Baker, and I hardly had to alter it. I was pleasantly surprised how the cupcakes turned out to be the perfect carrot cake cupcakes I love from my local bakery. And you know what?

They are so easy to make too! It’s a one-bowl mixing process. No mixer is involved, just your muscles. Look how beautiful they look above when they come out of the oven. See the ratio of carrots to cake?? Yup, that’s how I like it!!

I topped the carrot cake cupcakes with mascarpone cream cheese frosting because mascarpone is creamier and slightly sweeter than cream cheese, making the frosting just so much more delicious. As an avid cupcake frosting swirlier, traditional cream cheese frosting is a nemesis.

I dislike it from that point of view, but it tastes so good, and you CANNOT have carrot cake without it, so I just dolloped it on top. Thank God for sprinkles!! And festive Easter eggs!

Ingredients

a few fresh carrots
crushed pineapple
eggs
granulated sugar & powdered sugar
vegetable oil
buttermilk & milk
pure vanilla extract
a few mix-ins like pecans or walnuts & dried cranberries
all-purpose flour
baking powder & baking soda
salt
ground cinnamon, ginger, & cloves
cream cheese
unsalted butter
mascarpone cheese

How to Make the Best Carrot Cake Cupcakes

Preheat oven to 350 degrees F and line 2 muffin tins with cupcake liners and set aside.

In a medium-sized bowl, add in the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries, and nuts.

Mix together until combined and set aside.

In another bowl, whisk together the dry ingredients: Flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Add the dry ingredients all at once into the wet ingredients and

Mix until just combined and there are no flour clumps.

Divide the batter into prepared cupcake liners, filling each about three-quarters full.

Bake cupcakes until a toothpick inserted into the center comes out clean, about 20-23 minutes, rotating halfway through baking.

Remove cupcakes from the oven and let them cool in pans for 10 minutes before turning out onto cooling racks and cooling completely before frosting.

For the frosting, beat the cream cheese on medium speed until soft and creamy, about 3 minutes.

Add the butter and mascarpone cheese and beat on low until well combined. Then, increase the speed to medium and beat for 1 minute.

Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.

Frost the cooled cupcakes and store the cupcakes in the refrigerator until ready to serve.

How to Store

Store these frosted cupcakes in the refrigerator for up to 5 days in an airtight container.

More Easter Recipes

What do you think of this moist carrot cake cupcake recipe? What would you serve with these Easter cupcakes? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Carrot Cake Cupcake Recipe

Yield: 15 cupcakes

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

Prep Time 30 minutes

Cook Time 23 minutes

Total Time 53 minutes

Ingredients

Carrot Cake Cupcakes

2 cups carrots, peeled and finely processed or grated
2 large eggs, slightly beaten
1 cup granulated sugar
¾ cup vegetable oil
2 tablespoons buttermilk
1 teaspoon pure vanilla extract
¼ cup crushed pineapple, drained
½ cup chopped pecans or walnuts
¼ cup dried cranberries
1 ½ cups all-purpose flour
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
a pinch of teaspoon ground cloves

Mascarpone Cream Cheese Frosting:

6 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
½ cup mascarpone cheese, softened
1 teaspoon vanilla extract
pinch of salt
4-5 cups powdered sugar
2-4 tablespoons milk, depending on your desired consistency

Instructions

Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
In a medium bowl, mix together the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries and nuts.
In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger and cloves)
Add the dry ingredients all at once into the wet ingredients and mix until just combined and there are no flour clumps.
Divide batter into prepared cupcake liners, filling each about ¾ full. Bake cupcakes until a toothpick inserted into the center comes out clean, 20-23 minutes, rotating halfway through baking. Remove cupcakes from oven and let cool in pans for 10 minutes before turning out onto cooling racks and cooling completing before frosting.
For Frosting: Beat the cream cheese on medium speed until soft and creamy, about 3 minutes on medium speed. Add the butter and mascarpone cheese and beat on low until well combined. Then increase speed to medium and beat for 1 minute. Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.
Frost cooled cupcakes.
Store cupcakes in refrigerator until ready to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 931Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 58mgSodium: 289mgCarbohydrates: 176gFiber: 2gSugar: 161gProtein: 4g

The post Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting appeared first on A Classic Twist.

Cranberry Pear Crumble

Zainab Mansaray — Tue, 10 Dec 2024 13:06:00 +0000

This warmly spiced cranberry pear crumble is the perfect blend of sweet and tart flavors making it ideal for autumn and winter gatherings. Zingy fresh cranberries are tossed with cubes of ripe, juicy pears and a trio of warming spices to create a delicious and comforting combination.

Hey there, and welcome back, friends.

You are in for a holiday treat!

This isn’t any normal pear crumble. It’s a pear crumble with a holiday twist. If I haven’t mentioned it enough, I love pears! I seriously can’t get enough of them. I feel they are the perfect fruit for desserts.

I have made many pear desserts over the years like simple Baked Pears with Crunchy Oat Crumble, Pear and Raspberry Bread, Pear Crisp with Oat Crumb Topping, Pear Apple Pie, and this delicious Maple Spiced Pear Cake.

Crumbles are my go-to lazy dessert and I have one for every season of the year (like this Peach Raspberry Crumble, Blueberry Crumble, Blackberry Crumble, and Strawberry Crumble). Everyone needs a handful of easy desserts you can throw together with pantry ingredients that always make everyone happy.

Let’s talk a little bit about this crumble. The blend of sweet and tart fruits is complemented by the buttery crumble topping, adding a satisfying textural crunch and depth of flavor.

Each spoonful of this dessert is like a warm hug on a cold evening. It’s comforting and filling and sometimes I have to have two bowls!

I love adding cranberries to my winter desserts because they add a zingy flavor that’s perfectly tart but not too tart.

My favorite way to serve crumble is warm with a scoop of my favorite vanilla ice cream. It’s a simple dessert that the whole family will love.

Ingredients

unsalted butter
sliced almonds
brown sugar & granulated sugar
salt
fresh cranberries
a few firm pears
all-purpose flour
lemon or orange juice
vanilla extract
ground cinnamon, ginger, and cloves
Optional for serving: vanilla ice cream or gelato

How to Make Cranberry Pear Crumble

Preheat the oven and lightly grease a 2-quart baking dish with cooking spray or butter.

Add all of the crumble ingredients to a medium-sized bowl. Mix until crumbly in appearance and there are no longer any dry pockets of flour remaining. Set aside.

Toss all of the filling ingredients into a large bowl. Toss until the fruit is evenly coated in the sugar and spices.

Pour the filling into the greased baking dish, spreading it into an even layer.

Sprinkle the crumble over the top of the fruit in an even layer. Bake the crumble on the center rack of the preheated oven until the topping is golden brown and the fruit juices are bubbling, about an hour.

Make sure to allow the crumble to sit for at least 15-20 minutes after it comes out of the oven before serving. This gives the juices a chance to thicken.

Serve the crumble warm or at room temperature.

How to Store

Leftover baked crumble keeps best in the refrigerator. Make sure to cover it or place it in an airtight container and enjoy it within 4-5 days. It can be reheated in the microwave or oven.

More Holiday Recipes

What do you think of this delicious cranberry pear crumble recipe? What would you serve with a bowl of this crumble? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Pear Crumble Recipe

Yield: 6-8 servings

Cranberry Pear Crumble

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the crumble:

½ cup (1 stick) unsalted butter, melted
1 ½ cups all-purpose flour
½ cup sliced almonds, roughly chopped
½ cup brown sugar, packed
½ teaspoon salt
1 teaspoon ground cinnamon

For the filling:

2 cups fresh cranberries
4 medium firm pears, peeled and cut into ½-inch chunks
¼ cup all-purpose flour
¾ cup granulated sugar
1 tablespoon lemon or orange juice
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Optional for serving:

Vanilla ice cream or gelato

Instructions

Preheat the oven to 350 degrees. Lightly grease a 2-quart baking dish with cooking spray or butter.
Add all of the crumble ingredients to a medium-sized bowl. Mix until crumbly in appearance and there are no longer any dry pockets of flour remaining. Set aside.
Add all of the filling ingredients to a large bowl. Toss until the fruit is evenly coated in the sugar and spices. Pour the filling into the greased baking dish, spreading it into an even layer. Sprinkle the crumble over the top of the fruit in an even layer.
Bake the crumble on the center rack of the preheated oven for 50-60 minutes or until the topping is golden brown and the fruit juices are bubbling. Allow the crumble to cool for 15-20 minutes before serving to allow the fruit juices to thicken. Serve the crumble warm or at room temperature. Cover and store leftovers in the fridge for up to 4 days.

Notes

Frozen cranberries can be used in place of fresh cranberries. There’s no need to thaw them before use.

This recipe can easily be made dairy-free by substituting a plant-based butter or melted coconut oil.

Firm pear varieties like Bartlett, Bosc, and Anjou work best in this recipe because they will hold their shape during baking without getting mushy.

Leftover baked crumble keeps best in the refrigerator. Make sure to cover it or place it in an airtight container and enjoy it within 4-5 days. It can be reheated in the microwave or oven.

Recipe Tips

Use ripe but firm pears. This ensures the best flavor and texture.
Make sure to allow the crumble to sit for at least 15-20 minutes after it comes out of the oven before serving. This gives the juices a chance to thicken.
If you don’t have sliced almonds, use an equal amount of pistachios or hazelnuts in their place. For a nut-free option, simply omit the almonds.
Aim to cut the pears into half-inch chunks. This helps them soften evenly in the oven.

You searched for bundt - A Classic Twist

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

Ingredients

How to Make Lemon Pound Cake

How to Store

More Lemon Recipes

Lemon Thyme Loaf Cake Recipe

Ingredients

For the lemon thyme loaf cake

For the vanilla bean glaze

Instructions

Notes

FAQs

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Ingredients

How to Make Cranberry Crumb Cake

How to Store

More Holiday Dessert Recipes

Cranberry Crumb Cake Recipe

Ingredients

For the crumb topping:

For the cranberry layer:

For the cake:

For the whipped maple creme fraiche:

Instructions

Notes

Recipe Tips

FAQs

Making this Recipe?

Hazelnut Frangipane Pear Tart

Ingredients

How to Make a Hazelnut Frangipane Pear Tart

How to Store

More Fall Dessert Recipes

Hazelnut Frangipane Pear Tart Recipe

Ingredients

For the tart dough

For the hazelnut frangipane

For the pears and glaze

Instructions

Notes

Recipe Tips

FAQs

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Lemon Sugar Cookies with Raspberry Frosting

Ingredients

How to Make Lemon Sugar Cookies

How to Store

More Spring Recipes

Lemon Sugar Cookie Recipe

Ingredients

For the cookies:

For the frosting:

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Ingredients

How to Make the Best Carrot Cake Cupcakes

How to Store

More Easter Recipes

Carrot Cake Cupcake Recipe

Ingredients

Carrot Cake Cupcakes

Mascarpone Cream Cheese Frosting:

Instructions

Nutrition Information:

Yield: