Cranberry Cream Cheese Pound Cake Recipe
This Cranberry Cream Cheese Pound Cake is a moist and tender baked dessert featuring a luscious cream cheese layer swirled within a buttery pound cake studded with tart fresh cranberries. Finished with a sweet vanilla glaze, this festive cake is perfect for holiday celebrations or any time you want a flavorful twist on a classic pound cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pound 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 the oven and prepare pan: Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan to ensure the pound cake doesn’t stick and bakes evenly.
- Cream butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. This step is crucial for a tender cake texture.
- Add eggs and vanilla: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract to infuse flavor throughout the batter.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate these ingredients.
- Combine wet and dry: Add the dry ingredients to the wet mixture alternately with the sour cream or Greek yogurt, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Prepare cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Then gently fold them into the cake batter.
- Mix cream cheese filling: In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set this aside.
- 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 the edges to prevent it from leaking.
- Top with remaining batter: Spoon the remaining cake batter evenly over the cream cheese layer, smoothing the surface with a spatula to create an even top layer.
- Bake the cake: Bake 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: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely; this prevents sogginess and helps the glaze set properly.
- Prepare and drizzle glaze: Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this glaze over the cooled cake for a sweet finishing touch before slicing and serving.
Notes
- Using room temperature eggs and butter helps achieve a smooth batter.
- Tossing cranberries in flour prevents them from sinking to the bottom of the cake.
- Greek yogurt can be substituted for sour cream for a tangier flavor.
- Ensure the cream cheese is softened to blend smoothly without lumps.
- The glaze consistency can be adjusted by adding more or less milk/cream.
- Store any leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
- This cake can also be baked in a bundt pan for an elegant presentation, adjusting baking time accordingly.
Keywords: cranberry pound cake, cream cheese pound cake, holiday dessert, Christmas cake, glazed pound cake, cranberry dessert
