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.
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 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
Instructions
- 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.
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening and saltiness.
- 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.
- Prepare Cranberries: Toss the cranberries in 1 tablespoon of flour to prevent them from sinking during baking, then carefully fold them into the batter.
- 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.
- 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.
- Add Remaining Batter: Spoon the remaining pound cake batter over the cream cheese layer and smooth the surface with a spatula for even baking.
- 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.
- 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.
- 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
