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Frosted Sugar Cookie Bars

Zainab Mansaray — Tue, 09 Dec 2025 11:00:00 +0000

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! The sugar cookie dough base is pressed into a pan and baked until just set to ensure the perfect texture. Once cool, the bars are slathered with a vanilla cream cheese frosting and decorated with festive sprinkles. Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.

Hey there, and welcome back, friends.

You are in for a sweet holiday treat!

If you love classic sugar cookies but want something quick, easy, and perfect for sharing, these sugar cookie bars with frosting are going to be your new go-to treat. Plus, they require no cookie cutters!

You can’t beat a snack that comes together with just 15 minutes of prep time, making them ideal for busy days. Our time over the holidays is precious, so let’s save some time where we can.

Enjoying my favorite cookie recipes in bar form is something I have shared on the blog many times over the years. Give these festive Frosted Gingerbread Bars and Browned Butter Eggnog Cookie Bars a try.

I have a few other cookie bars that are equally delicious but not holiday-themed like these S’mores Cookie Bars, Chocolate Bar Cookie Bars, Salted Caramel Twix Cookie Bars, and Salted Caramel Chocolate Chip Cookie Bars that are great all year-round.

The base of these bars is a simple sugar cookie dough that gets pressed directly into a baking pan, which means no rolling, no shaping, and absolutely no cookie cutters required! There’s so much to love about this recipe!!!

The cookie dough is buttery, soft, and lightly sweet. The bars are tender and chewy instead of dry or cakey.

The recipe is practical to make since there’s no need to chill the dough before baking. You can mix the dough, press it into the pan, and pop it straight into the oven. It’s perfect if you want to let your little ones help you.

Let’s talk about the frosting!!! Sugar cookie bars need a great frosting. For this recipe, I used a cream cheese-based one that is sweet and tangy. Of course, I slathered the bars with a generous layer of the frosting.

To make these sugar cookie bars perfect for the holiday season, I sprinkled them with a handful of festive sprinkles, but if you’re making them any other time of the year, use your favorite sprinkles.

I almost forgot, you can make these bars ahead of time. Once the bars are baked and cooled, you can freeze the unfrosted bars for up to two months, which is incredibly helpful during the holiday season and for adding to holiday gift boxes.

Thaw the bars in the fridge, then frost, slice, and serve. Just let them thaw in the fridge, then spread on the frosting, slice them into squares, and serve. They taste freshly baked, even after time in the freezer.

Ingredients

all-purpose flour
cornstarch
salt
unsalted butter
granulated sugar
light brown sugar
a large egg
vanilla extract
some milk
cream cheese
vanilla extract
a pinch of salt
powdered sugar
sprinkles

How to Make Sugar Cookie Bars

Preheat the oven to 350 degrees. Lightly grease and line a baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan.

Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for a minute, then scrape down the sides of the bowl.

Add the granulated sugar and brown sugar. Beat for a few minutes on medium until creamy.

Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl, then add the dry ingredients.

Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle.

Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point.

Bake the bars on the center rack of the preheated oven for just under half an hour, until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting.

Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium until creamy, for about two minutes.

Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated.

Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.

Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife.

Decorate the top with sprinkles, then slice into sixteen equal squares and serve.

How to Store

Leftovers store best in an airtight container in the fridge. Enjoy cold, or let them sit at room temperature for 15-20 minutes before eating.

More Holiday Cookie Recipes

What do you think of this amazing sugar cookie bar recipe? What would you serve with these bars? 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!

Frosted Sugar Cookie Bar Recipe

Yield: 16 bars

Frosted Sugar Cookie Bars

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.

Prep Time 15 minutes

Cook Time 27 minutes

Additional Time 2 hours

Total Time 2 hours 42 minutes

Ingredients

For the bars:
1 ½ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg, at room temperature
1 ½ teaspoons vanilla extract
1 tablespoon milk, at room temperature
For the frosting:
½ cup unsalted butter, softened
¼ cup (2 ounces) cream cheese, softened
1 ½ teaspoons vanilla extract
1 pinch salt
1 ½ cups powdered sugar, sifted
Sprinkles

Instructions

Preheat the oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan.
Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then scrape down the sides of the bowl and add the granulated sugar and brown sugar. Beat for 1-2 minutes on medium until creamy. Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl then add the dry ingredients. Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle.
Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point.
Bake the bars on the center rack of the preheated oven for 23-27 minutes until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting.
Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until creamy, about 1-2 minutes. Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated. Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.
Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife. Decorate the top with sprinkles, then slice into 16 equal squares and serve.
Leftovers store best in an airtight container in the fridge. Enjoy cold or allow them to sit out at room temperature for 15-20 minutes before eating.

Notes

FAQs

Can I bake the bars in a larger 9-inch pan? I do not recommend using a larger pan because the bars will be too thin.

Do I need to chill the dough before baking? Nope! There is no need to chill the dough before baking the bars.

Can I freeze the bars? Once the bars are baked and cooled, you can freeze the unfrosted bars for up to 2 months. Thaw the bars in the fridge, then frost, slice, and serve.

Recipe Tips

The easiest way to spread the cookie dough into an even layer is to place plastic wrap over the surface and press it down. Remove the plastic wrap, then level out the surface with an offset spatula.
To get clean, even slices, place the frosted bars in the fridge for 15-20 minutes to allow the frosting to firm up. Then, use a sharp knife to slice the bars, wiping off the blade in between each cut.
In order to ensure the soft and slightly chewy texture of the bars, bake them just long enough for the edges to turn lightly golden brown. This will take between 23-27 minutes, depending on your oven and baking pan.
Make sure the bars are completely cool before you frost them, or the frosting will melt.

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.

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.

Cranberry Swirl Coffee Cake

Zainab Mansaray — Fri, 29 Nov 2024 12:53:00 +0000

This cranberry swirl coffee cake has a deliciously moist crumb with a beautiful swirl of cranberry sauce running through the center. The rich sour cream in the batter adds tenderness and a slight tang, complementing the tartness of the cranberry sauce and balancing the overall sweetness. Topped with a buttery cinnamon streusel, this coffee cake is great for breakfast, brunch, or an afternoon treat. Serve it alongside coffee or tea for the ultimate cozy indulgence.

Hey there, and welcome back, friends.

You are in for a festive holiday treat!

I am a big fan of coffee cakes and I have made many of them over the years like Blueberry Sour Cream Coffee Cake, Pumpkin Coffee Cake with Pecan Crumble & Cinnamon Swirl, Sour Cream Coffee Cake, Cinnamon Chai Coffee Cake, and Eggnog Coffee Cake. But my oh my, I feel this one is the best.

The buttery cinnamon streusel topping and homemade cranberry sauce set this coffee cake apart and make it perfect for sharing over the holidays.

Do you see coffee cake as a dessert cake or a midday afternoon snack cake? For me, it can be either and no one ever complains if I serve it for dessert.

Let’s talk about using sour cream in coffee cake. For me, the best coffee cakes use sour cream. It adds the perfect richness and tanginess to the batter. Plus, it makes it moist instead of dry. For this cake, you can use Greek yogurt instead of sour cream if that’s all you have on hand.

Speaking of substitutions, I love that you can use leftover cranberry sauce from Thanksgiving instead of making homemade cranberry sauce. I usually freeze leftover cranberry sauce until I need it again. One cup is all you need for this recipe.

I love it when a coffee cake has a swirl of jam in the center. It’s like a little burst of flavor with every bite. This coffee cake with cranberry sauce swirl does not disappoint. It’s truly a delight with each bite.

There’s something so cozy about coffee cake that it makes afternoon breaks with a cup of coffee extra special. I can quiet my mind, stop thinking about all of the Christmas gifts I still need to buy, and just enjoy each bite of this tender cake.

Ingredients

fresh or frozen cranberries
orange juice & orange zest
granulated sugar & brown sugar
ground cinnamon
ground cloves
all-purpose flour
salt
unsalted butter
baking powder & baking soda
vanilla extract
an egg
sour cream
powdered sugar, optional

How to Make Cranberry Coffee Cake

Make the cranberry swirl first, as it needs time to cool down. Add all ingredients to a pot over medium-high heat. Stir to combine. Bring to a boil, then reduce the heat to medium.

Continue to cook the marmalade, stirring regularly and gently mashing the cranberries until most of the cranberries have burst and the mixture has thickened to a jammy consistency. This will take between 15 and 25 minutes.

Once done, remove the jam from the heat and allow it to cool completely to room temperature. This can be done up to a week in advance and kept in the fridge.

Preheat the oven and lightly grease a springform pan and line the bottom with a round of parchment paper.

Add all of the ingredients for the crumble topping to a medium bowl. Mix well until crumbly and no pockets of dry flour remain. Set aside.

To make the cake, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.

Beat in the vanilla, eggs, and sour cream until well combined, about 1 minute.

Mix the dry ingredients into the wet ingredients in two additions, beating just long enough until combined. The batter should be thick and creamy.

Use an offset spatula to spread about half of the batter in an even layer in the bottom of the prepared springform pan.

Measure out 1 cup of the cooled cranberry sauce for the swirl. Reserve the remainder for a different use. Add several dollops of the cooled cranberry sauce to the batter that has been spread into the pan.

Spread the cranberry sauce into an even layer.

Add the remaining batter on top of the cranberry sauce and spread it into an even layer. Tap the pan on the counter a couple of times to help settle the batter.

Lastly, scatter the crumble on top of the batter in an even layer.

Bake the cake on the center rack of the preheated oven until the top is golden brown, the center is set, and a tester comes back clean, this takes about an hour.

Let the cake cool for 10 minutes on a wire rack, then run a palette knife around the edge of the pan and release just the ring. Cool for an additional hour.

Before serving, remove the bottom part of the pan and the parchment paper. Dust the top of the cake with powdered sugar if desired.

How to Store

Leftover coffee cake can be kept in an airtight container at room temperature. Though it will taste best on the first day, make sure to enjoy leftovers within 2-3 days.

More Holiday Cake Recipes

These cake recipes would be great to make over the holidays. Your family and guests will love them.

What do you think of this festive cranberry coffee cake recipe? 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 baking, friends!

Cranberry Coffee Cake Recipe

Yield: 8-10 servings

Cranberry Swirl Coffee Cake

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

For the cranberry swirl:

2 cups fresh or frozen cranberries
1 tablespoon orange zest
⅓ cup orange juice
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves

For the crumble topping:

1 ½ cups all-purpose flour
½ cup brown sugar, packed
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup (1 stick) unsalted butter, melted

For the cake:

1 ½ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg, at room temperature
2/3 cup sour cream, at room temperature
2-3 tablespoons powdered sugar, optional

Instructions

Make the cranberry swirl first, as it needs time to cool down. Add all ingredients to a pot over medium-high heat. Stir to combine. Bring to a boil, then reduce the heat to medium. Continue to cook the marmalade, stirring regularly and gently mashing the cranberries until most of the cranberries have burst and the mixture has thickened to a jammy consistency. This will take between 15 and 25 minutes. Once done, remove the jam from the heat and allow it to cool completely to room temperature. This can be done up to a week in advance and kept in the fridge.
Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper.
Add all of the ingredients for the crumble topping to a medium bowl. Mix well until crumbly and no pockets of dry flour remain. Set aside.
To make the cake, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla, eggs, and sour cream until well combined, about 1 minute. Mix the dry ingredients into the wet ingredients in two additions, beating just long enough until combined. The batter should be thick and creamy.
Use an offset spatula to spread about half of the batter in an even layer in the bottom of the prepared springform pan. Measure out 1 cup of the cooled cranberry sauce for the swirl. Reserve the remainder for a different use. Add several dollops of the cooled cranberry sauce to the batter that has been spread into the pan. Spread the cranberry sauce into an even layer. Add the remaining batter on top of the cranberry sauce and spread it into an even layer. Tap the pan on the counter a couple of times to help settle the batter. Lastly, scatter the crumble on top of the batter in an even layer.
Bake the cake on the center rack of the preheated oven for 50-60 minutes or until the top is golden brown, the center is set, and a tester comes back clean.
Let the cake cool for 10 minutes on a wire rack, then run a palette knife around the edge of the pan and release just the ring. Cool for an additional hour. Before serving, remove the bottom part of the pan and the parchment paper. Dust the top of the cake with powdered sugar if desired.

Notes

To speed up the recipe process, you can use 1 cup of leftover cooked cranberry sauce for the cranberry swirl. Or, you can make the cranberry swirl up to a week in advance.
It is crucial to use room-temperature ingredients in the cake batter to ensure the proper texture and rise. Butter and eggs can be set out on the counter for 2-3 hours in order to reach room temperature. Sour cream needs less time, about 1 hour.
Resist the temptation to slice into the cake before it has had a chance to properly cool. This will yield the best texture.
If you don’t have a 9-inch springform pan, you can use a deep 9-inch cake pan in its place. An 8-inch springform pan may also be used but the cake will most likely need a slightly longer baking time.
Sour cream only needs about 1 hour to come to room temperature. Measure out what you need for the recipe, cover it, and set it aside.
You’ll most likely have about ½ cup of extra cranberry sauce. Use it on toast, biscuits, oatmeal, yogurt, or pancakes.
You can use leftover or store-bought cranberry sauce. You’ll need 1 cup total. If it’s chilled, allow it to come to room temperature before using it in the recipe.
Leftover coffee cake can be kept in an airtight container at room temperature. Though it will taste best on the first day, make sure to enjoy leftovers within 2-3 days.
You can use an equal amount of Greek yogurt but I recommend using a full-fat or whole milk Greek yogurt as it will yield the best results.

Blueberry Dutch Baby Pancake

Zainab Mansaray — Fri, 28 Jun 2024 20:24:31 +0000

This blueberry Dutch baby pancake is what dreams are made of. At least my ideal breakfast dreams. The pancake is infused with lemon zest and fresh blueberries. It is garnished with generous scoops of homemade whipped cream and lemony blueberry compote. Each bite is heavenly!

This blog post was originally posted on March 26, 2021, and has been updated with new pictures and information.

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

(more…)

The post Blueberry Dutch Baby Pancake appeared first on A Classic Twist.

Blueberry Sour Cream Coffee Cake

Zainab Mansaray — Thu, 20 Jun 2024 01:15:16 +0000

This blueberry sour cream coffee cake is tender, moist, and packed with fresh blueberries! Sour cream ensures a moist texture and keeps the cake from being overly sweet. Plus, it adds a subtle tang that pairs well with the blueberries. You’ll love pairing this blueberry coffee cake with a cup of your favorite coffee or tea!

Hey there, and welcome back, friends.

You are in for a tasty treat!

Blueberry sour cream coffee cake is a variation on the traditional coffee cake but with fresh blueberries and sour cream added to the cake batter. I love this variation, and if you’ve never tried it, I highly suggest you do!

The sour cream ensures the cake is moist and soft, giving it a subtle tang that pairs well with the blueberries and keeps it from being overly sweet.

It truly is an outstanding coffee cake. I know you’ll find yourself baking it on repeat. Plus, who can resist that thick, crumbly sugar topping?

This is the perfect cake to take to a friend’s house to cheer them up or bake for your family. It’s a classic cake, and everyone loves it. The juicy blueberries and sour cream take it over the top. There’s nothing better than biting into a forkful of this cake.

Ingredients

all-purpose flour
some brown sugar & granulated sugar
powdered sugar
ground cinnamon
unsalted butter
fresh blueberries
a few fresh lemons
vanilla
a few eggs
sour cream
milk or cream
baking powder & baking soda
salt

How to Make Blueberry Sour Cream Coffee Cake

Preheat the oven and grease the bottom and sides of a springform pan and place parchment paper in the bottom.

Make the crumble topping first by adding the flour, brown sugar, salt, and cinnamon to a medium bowl and mix. Add the softened butter and use your fingers or a fork to rub it into the dry ingredients until it takes on a crumbly appearance. Place the crumble topping in the refrigerator or freezer while making the cake batter.

Toss the blueberries with flour in a small bowl until they are evenly coated. Set the blueberries aside.

Whisk the remaining flour with the baking powder, baking soda, and salt in a medium bowl.

In a separate large bowl, beat the softened butter, sugar, and lemon zest until light and fluffy. This step helps with the rise of the cake and keeps it from being too dense.

Beat in the vanilla, eggs, and sour cream.

Add the dry ingredients to the wet mixture, mixing until it is just combined.

Add most of the blueberries to the batter, but reserve ½ cup for later. Fold the blueberries into the batter until evenly distributed.

Spread the batter into an even layer in the prepared pan (it will be fairly thick).

Then scatter the remaining ½ cup of berries over the top of the batter.

Lastly, scatter the crumble on top of the batter in an even layer.

Bake the cake on the center rack in the preheated oven for about an hour, until the top is golden brown and a tester comes back with a few moist crumbs.

Let the cake cool in the pan on the cooling rack for 10 minutes.

Then, run a knife around the edge of the pan and carefully release the ring. Cool the cake on the cooling rack for an additional hour. The cooling time is crucial so don’t skip it! I recommend you allow the cake to cool for at least 1 full hour before cutting into it.

When the cake has cooled, prepare the glaze by adding the powdered sugar and milk to a bowl.

Whisk until you have a thick but pourable glaze. If it seems too thick, add a splash of milk at a time until you reach the right consistency.

Drizzle the glaze over the top of the cooled cake.

How to Store

Leftovers can be kept in an airtight container or cake saver for 2-3 days at room temperature. They can also be stored in the refrigerator for up to 5 days. You can freeze this cake for up to 3 months. Unthaw the cake at room temperature.

More Cake Recipes

Cranberry Eggnog Coffee Cake
Lemon Blueberry Cake with Whipped Cream Cheese Frosting
Blackberry Layer Cake
Sour Cream Coffee Cake
Cinnamon Chai Coffee Cake

What do you think of this amazing blueberry coffee 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!

Blueberry Sour Cream Coffee Cake Recipe

Yield: 8-10 servings

Blueberry Sour Cream Coffee Cake

This blueberry sour cream coffee cake is tender, moist, and packed with fresh blueberries! It's perfect with a cup of coffee.

Prep Time 20 minutes

Cook Time 55 minutes

Cooling Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

For the crumble topping:

1 cup all-purpose flour
½ cup brown sugar, packed
¼ teaspoon salt
1 teaspoon ground cinnamon
1 stick (½ cup) unsalted butter, softened

For the cake:

2 cups fresh blueberries
1 ½ cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 cup granulated sugar
Zest of 1 large or 2 small lemons
1 ½ teaspoons vanilla
2 eggs, at room temperature
⅔ cup sour cream, at room temperature

For the glaze:

½ cup powdered sugar
½ to 1 tablespoon milk or cream

Instructions

Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan. Cut a round of parchment paper and place it in the bottom of the pan.
Make the crumble topping first. Add the flour, brown sugar, salt, and cinnamon to a medium bowl and mix. Add the softened butter and use your fingers or a fork to rub it into the dry ingredients until it takes on a crumbly appearance. Set the crumble topping in the refrigerator or freezer while you proceed with the recipe.
Toss the blueberries with 1 tablespoon of the flour in a small bowl until they are evenly coated. Set the blueberries aside.
Whisk the remaining 1 ½ cups of flour with the baking powder, baking soda, and salt in a medium bowl.
In a separate large bowl, beat the softened butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Beat in the vanilla, eggs, and sour cream.
Add the dry ingredients to the wet mixture, mixing until it is just combined. Add 1 ½ cups of the blueberries to the batter, reserving ½ cup to the side. Fold the blueberries into the batter until evenly distributed.
Spread the batter into an even layer in the prepared pan (it will be fairly thick), then scatter the remaining ½ cup of berries over the top of the batter. Lastly, scatter the crumble on top of the batter in an even layer.
Bake the cake on the center rack in the preheated 350-degree oven for 50-55 minutes, or until the top is golden brown and a tester comes back with a few moist crumbs.
Let the cake cool in the pan on the cooling rack for 10 minutes. Then, run a knife around the edge of the pan and carefully release the ring. Cool the cake on the cooling rack for an additional hour.
When the cake has cooled, prepare the glaze by adding the powdered sugar and ½ tablespoon of the milk to a bowl. Whisk until you have a thick but pourable glaze. If it seems too thick, add a splash of milk at a time until you reach the right consistency. Drizzle the glaze over the top of the cooled cake.

Notes

Recipe Tips:

The center of the cake can have a slight jiggle when it is done but it should not have a loose wobble. If it does have a loose wobble, it is not fully baked yet.
Make sure to allow your butter, sour cream, and eggs to come to room temperature before using them in the recipe. This helps ensure the batter mixes properly.
Make sure to cream the softened butter, sugar, and lemon zest together until light and fluffy. This step helps with the rise of the cake and keeps it from being too dense.
The cooling time is crucial so don’t skip it! Make sure to allow the cake to cool for at least 1 full hour before cutting into it.

FAQ

Can I use frozen blueberries? I highly recommend using fresh blueberries here as frozen ones can release extra liquid into the cake and affect the rise. If you only have frozen blueberries, thaw them first and drain away any liquid. Pat them dry before tossing them with the flour and using them in the recipe.

Can I bake this coffee cake in a different pan? I do not recommend using a different pan as this will affect the rise, baking time, and the ease of serving that a springform pan will allow.

Is there a substitute for the sour cream? The only substitute I recommend is using an equal amount of full-fat plain Greek yogurt. Just make sure to allow it to come to room temperature before using it in the recipe!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 313mgCarbohydrates: 52gFiber: 2gSugar: 38gProtein: 4g

The post Blueberry Sour Cream Coffee Cake appeared first on A Classic Twist.

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