Cranberry Cream Cheese Pound Cake Recipe

Introduction

This Cranberry Cream Cheese Pound Cake is a festive delight that perfectly balances tart cranberries with a rich cream cheese swirl. Its moist texture and sweet glaze make it an ideal treat for holiday gatherings or any special occasion.

Ingredients

• 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)
• 225 g (8 oz) cream cheese, softened
• ¼ cup (50 g) sugar
• 1 egg yolk
• ½ tsp vanilla extract
• ½ cup (60 g) powdered sugar (for glaze)
• 1–2 tbsp milk or cream (for glaze)
• ¼ tsp vanilla extract (for glaze)

Instructions

1. Step 1: Preheat the oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
2. Step 2: In a bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Add the dry ingredients to the wet mixture alternately with the sour cream, beginning and ending with the flour mixture.
6. Step 6: Toss the cranberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
7. Step 7: In a small bowl, mix the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
8. Step 8: Pour half of the pound cake batter into the prepared loaf pan.
9. Step 9: Spread the cream cheese mixture evenly over the batter, avoiding the edges.
10. Step 10: Top with the remaining cake batter and smooth the surface with a spatula.
11. Step 11: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
12. Step 12: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
13. Step 13: Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before slicing.

Tips & Variations

• Use sour cream for a tangier flavor or Greek yogurt for a lighter texture.
• Fresh cranberries add a bright burst, but frozen work well—just don’t thaw before mixing.
• For extra texture, sprinkle chopped nuts over the cream cheese layer before adding the top batter.
• Replace the glaze with a lemon drizzle for a zesty twist.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Before serving, bring to room temperature or warm slices slightly in the microwave. The glaze may set firmly when chilled but will soften as the cake warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries can be used directly without thawing. Toss them in flour as instructed to prevent sinking, and fold gently into the batter.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is ready. Baking times can vary slightly depending on your oven.

Cranberry Cream Cheese Pound Cake Recipe

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★★★★★

4.9 from 318 reviews

• Author: Simon
• Total Time: 1 hour 20 minutes
• Yield: 10–12 servings 1x

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Description

This Cranberry Cream Cheese Pound Cake is a festive and delicious treat perfect for holiday gatherings or any special occasion. It features a moist and buttery pound cake swirled with a creamy, sweetened cream cheese filling and studded with tart cranberries. Finished with a simple vanilla glaze, this cake offers a delightful balance of flavors and textures.

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Ingredients

Scale 1x2x3x

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 Filling

• 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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking.
2. Make the Batter: In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3 minutes. This aeration is crucial for a tender crumb.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening and saltiness.
5. Mix Batter and Sour Cream: Alternately add the dry ingredients and sour cream into the butter mixture, starting and ending with the flour mixture. Mix gently to combine without overmixing to keep the cake tender.
6. Prepare Cranberries: Toss the cranberries in 1 tablespoon of flour to prevent them from sinking during baking, then carefully fold them into the batter.
7. Prepare Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy. Set aside.
8. Layer Batter and Cream Cheese: Pour half of the pound cake batter into the prepared loaf pan, spreading it evenly. Then, gently spread the cream cheese filling over the batter, avoiding the edges to prevent mixing.
9. Add Remaining Batter: Spoon the remaining pound cake batter over the cream cheese layer and smooth the surface with a spatula for even baking.
10. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
11. Cool Cake: Let the cake cool in the pan for 15 minutes to set, then transfer it to a wire rack to cool completely to room temperature before glazing.
12. Make and Add Glaze: Whisk together the powdered sugar, milk or cream, and vanilla extract until you achieve a smooth glaze. Drizzle this over the cooled cake for a sweet finishing touch before slicing.

Notes

• If using frozen cranberries, do not thaw before adding to batter to prevent bleeding color.
• Make sure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
• Adjust baking time slightly if using a glass or dark metal loaf pan.
• The cream cheese filling can be flavored with a pinch of cinnamon or orange zest for variation.
• Store cake in an airtight container at room temperature for up to 2 days or refrigerate 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, loaf cake, glazed pound cake