Cranberry Orange Pecan Coffee Cake Bars

Name: Cranberry Orange Pecan Coffee Cake Bars
Prep time: 30 min
Cook time: 40 min
Yield: 16

coffee-cake cranberry orange pecans bars baking holiday breakfast

Baking

These festive coffee cake bars feature a tender orange-scented base studded with tart cranberries, topped with buttery pecan streusel and finished with orange glaze, perfect for holiday mornings or afternoon tea.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 40

Ingredients

315g2 1/2 cups all-purpose flour
10ml2 tsp baking powder
2.5ml1/2 tsp baking soda
5ml1 tsp salt
170g3/4 cup unsalted butter, room temperature
200g1 cup granulated sugar
3 large3 large eggs, room temperature
240ml1 cup sour cream, room temperature
30ml2 tbsp orange zest
60ml1/4 cup fresh orange juice
10ml2 tsp vanilla extract
200g1 1/2 cups fresh cranberries, coarsely chopped
125g1 cup all-purpose flour (for streusel)
150g3/4 cup light brown sugar, packed
5ml1 tsp ground cinnamon
2.5ml1/2 tsp ground nutmeg
115g1/2 cup cold butter, cubed
150g1 1/2 cups pecans, chopped
125g1 cup powdered sugar
30-45ml2-3 tbsp orange juice (for glaze)
5ml1 tsp orange zest (for glaze)

Instructions

Preheat oven to 180°C (350°F). Line 23x33cm (9x13-inch) pan with parchment paper, leaving overhang.
Whisk together 315g2 1/2 cups all-purpose flour, 10ml2 tsp baking powder, 2.5ml1/2 tsp baking soda, and 5ml1 tsp salt in medium bowl.
In large bowl, cream 170g3/4 cup unsalted butter and 200g1 cup granulated sugar until light and fluffy, about 3 minutes.
Beat in 3 large3 large eggs one at a time, then 30ml2 tbsp orange zest and 10ml2 tsp vanilla extract.
Alternate adding dry ingredients and 240ml1 cup sour cream in three additions, beginning and ending with flour mixture.
Fold in 60ml1/4 cup fresh orange juice and 200g1 1/2 cups fresh cranberries.
For streusel, combine 125g1 cup all-purpose flour (for streusel), 150g3/4 cup light brown sugar, 5ml1 tsp ground cinnamon, and 2.5ml1/2 tsp ground nutmeg. Cut in 115g1/2 cup cold butter until mixture resembles coarse crumbs.
Stir in 150g1 1/2 cups pecans.
Spread batter evenly in prepared pan. Sprinkle streusel topping over batter.
Bake 35-40 minutes until toothpick inserted in center comes out clean.
Cool in pan on wire rack 20 minutes.
For glaze, whisk 125g1 cup powdered sugar, 30-45ml2-3 tbsp orange juice (for glaze), and 5ml1 tsp orange zest (for glaze) until smooth.
Drizzle glaze over warm bars. Cool completely before cutting into 16 squares.

Ingredients

id: all_purpose_flour metric: 315g imperial: 2 1/2 cups name: all-purpose flour
id: baking_powder metric: 10ml imperial: 2 tsp name: baking powder
id: baking_soda metric: 2.5ml imperial: 1/2 tsp name: baking soda
id: salt metric: 5ml imperial: 1 tsp name: salt
id: butter_room_temp metric: 170g imperial: 3/4 cup name: unsalted butter, room temperature
id: granulated_sugar metric: 200g imperial: 1 cup name: granulated sugar
id: eggs metric: 3 large imperial: 3 large name: eggs, room temperature
id: sour_cream metric: 240ml imperial: 1 cup name: sour cream, room temperature
id: orange_zest metric: 30ml imperial: 2 tbsp name: orange zest
id: orange_juice metric: 60ml imperial: 1/4 cup name: fresh orange juice
id: vanilla_extract metric: 10ml imperial: 2 tsp name: vanilla extract
id: fresh_cranberries metric: 200g imperial: 1 1/2 cups name: fresh cranberries, coarsely chopped
id: flour_streusel metric: 125g imperial: 1 cup name: all-purpose flour (for streusel)
id: brown_sugar metric: 150g imperial: 3/4 cup name: light brown sugar, packed
id: cinnamon metric: 5ml imperial: 1 tsp name: ground cinnamon
id: nutmeg metric: 2.5ml imperial: 1/2 tsp name: ground nutmeg
id: butter_cold metric: 115g imperial: 1/2 cup name: cold butter, cubed
id: pecans metric: 150g imperial: 1 1/2 cups name: pecans, chopped
id: powdered_sugar metric: 125g imperial: 1 cup name: powdered sugar
id: orange_juice_glaze metric: 30-45ml imperial: 2-3 tbsp name: orange juice (for glaze)
id: orange_zest_glaze metric: 5ml imperial: 1 tsp name: orange zest (for glaze)

Instructions

Preheat oven to 180°C (350°F). Line 23x33cm (9x13-inch) pan with parchment paper, leaving overhang.
Whisk together {all_purpose_flour}, {baking_powder}, {baking_soda}, and {salt} in medium bowl.
In large bowl, cream {butter_room_temp} and {granulated_sugar} until light and fluffy, about 3 minutes.
Beat in {eggs} one at a time, then {orange_zest} and {vanilla_extract}.
Alternate adding dry ingredients and {sour_cream} in three additions, beginning and ending with flour mixture.
Fold in {orange_juice} and {fresh_cranberries}.
For streusel, combine {flour_streusel}, {brown_sugar}, {cinnamon}, and {nutmeg}. Cut in {butter_cold} until mixture resembles coarse crumbs.
Stir in {pecans}.
Spread batter evenly in prepared pan. Sprinkle streusel topping over batter.
Bake 35-40 minutes until toothpick inserted in center comes out clean.
Cool in pan on wire rack 20 minutes.
For glaze, whisk {powdered_sugar}, {orange_juice_glaze}, and {orange_zest_glaze} until smooth.
Drizzle glaze over warm bars. Cool completely before cutting into 16 squares.

Tips

Cranberry Prep: Chop cranberries coarsely to prevent them from sinking. Toss with 1 tablespoon flour before folding in.

Orange Flavor: Use organic oranges for zesting. Avoid white pith which is bitter.

Room Temperature: Essential for proper mixing. Set ingredients out 1 hour before baking.

Streusel Success: Keep butter cold and work quickly for best crumbly texture.

Make-Ahead: Bars actually improve overnight as flavors meld. Store covered at room temperature.

Freezing: Freeze unglazed bars up to 2 months. Thaw and glaze before serving.

Holiday Variation: Add 60ml (1/4 cup) crystallized ginger for festive twist.

Serving Ideas: Warm slightly and serve with whipped cream or vanilla ice cream for dessert.