Description
This Cranberry Cream Cheese Pound Cake is a festive and delicious treat perfect for the holiday season or any special occasion. It features a moist, buttery pound cake studded with fresh cranberries and a luscious cream cheese layer in the middle, finished with a sweet vanilla glaze. The combination of tart cranberries, tangy cream cheese, and rich cake creates a delightful balance of flavors and textures.
Ingredients
Scale
Cake Batter
- 1 cup (230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) sour cream or Greek yogurt
- 1 cup (120 g) fresh or frozen cranberries (halved if large)
- 1 tbsp flour (for tossing cranberries)
Cream Cheese Layer
- 225 g (8 oz) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 egg yolk
- ½ tsp vanilla extract
Vanilla Glaze
- ½ cup (60 g) powdered sugar
- 1–2 tbsp milk or cream
- ¼ tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick during baking.
- Beat Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step incorporates air, making the cake light.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry Ingredients: Alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the flour mixture. Mix gently to maintain a tender texture.
- Prepare Cranberries: Toss the cranberries in 1 tablespoon of flour to prevent them from sinking during baking, then gently fold them into the batter.
- Make Cream Cheese Mixture: In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside for layering.
- Layer Batter and Cream Cheese: Pour half of the pound cake batter into the prepared loaf pan, smoothing the surface. Carefully spread the cream cheese mixture evenly over the batter, avoiding touching the edges.
- Top with Remaining Batter: Spoon the remaining batter over the cream cheese layer, smoothing the surface with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and set.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and allows the cake to set properly.
- Prepare and Add Glaze: Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this glaze over the cooled cake to add sweetness and a beautiful finish before slicing.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Use fresh or frozen cranberries; if frozen, do not thaw before adding to prevent bleeding color.
- Tossing cranberries in flour keeps them evenly distributed in the cake batter.
- You can substitute sour cream with Greek yogurt for a tangier flavor and a lighter option.
- Check cake doneness with a toothpick as oven temperatures may vary.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry pound cake, cream cheese pound cake, holiday dessert, festive cake, Christmas dessert, loaf cake
