Introduction to Cranberry Cream Cheese Pound Cake

As the holiday season approaches, I find myself dreaming of cozy gatherings and sweet treats. One recipe that never fails to impress is my Cranberry Cream Cheese Pound Cake. This delightful cake is not just a feast for the eyes; it’s a burst of flavor in every bite. With its buttery vanilla base and tart cranberries, it’s perfect for Christmas brunches or a simple afternoon tea. Plus, it’s an easy way to show your loved ones you care. Trust me, this cake will become a cherished part of your holiday traditions!

Why You’ll Love This Cranberry Cream Cheese Pound Cake

This Cranberry Cream Cheese Pound Cake is a true gem in the world of holiday baking. It’s incredibly easy to whip up, making it perfect for busy days when you want to impress without the stress. The combination of tart cranberries and creamy cheesecake filling creates a flavor explosion that dances on your palate. Plus, it’s a versatile treat, ideal for brunch, dessert, or even gifting to friends and family!

Ingredients for Cranberry Cream Cheese Pound Cake

Gathering the right ingredients is the first step to creating this festive delight. Here’s what you’ll need:

Unsalted butter: This adds richness and moisture to the cake. Make sure it’s softened for easy mixing.
Granulated sugar: Sweetness is key! It helps create that lovely fluffy texture.
Large eggs: They bind everything together and add structure. Room temperature eggs work best.
Vanilla extract: A splash of this aromatic essence enhances the cake’s flavor beautifully.
All-purpose flour: The backbone of the cake, providing the necessary structure.
Baking powder: This leavening agent helps the cake rise, giving it that perfect fluffy texture.
Salt: Just a pinch balances the sweetness and enhances the overall flavor.
Sour cream or Greek yogurt: Both add moisture and a slight tang, making the cake ultra-rich.
Cranberries: Fresh or frozen, these tart gems are the star of the show, adding a pop of color and flavor.
Flour for tossing cranberries: This prevents them from sinking to the bottom of the batter.
Cream cheese: The creamy filling that adds a delightful richness and a touch of decadence.
Powdered sugar: Used for the glaze, it adds sweetness without the graininess of granulated sugar.
Milk or cream: This helps achieve the perfect glaze consistency.
Optional ingredients: Consider adding chopped nuts for crunch or a sprinkle of cinnamon for warmth.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing!

How to Make Cranberry Cream Cheese Pound Cake

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This step is crucial for even baking. While the oven warms up, grab a 9×5-inch loaf pan and grease it with butter or cooking spray. Then, dust it lightly with flour. This will help your cake slide out easily once it’s baked. Trust me, there’s nothing worse than a cake that sticks!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened unsalted butter and granulated sugar. Use an electric mixer on medium speed for about three minutes. You want the mixture to become light and fluffy, almost like a cloud! This step is essential as it incorporates air, giving your Cranberry Cream Cheese Pound Cake that delightful texture.

Step 3: Add Eggs and Vanilla

Now, it’s time to add the eggs, one at a time. Make sure to mix well after each addition. This helps the eggs blend smoothly into the batter. Next, pour in the vanilla extract. The aroma will fill your kitchen, making it feel like a holiday wonderland. This step adds a lovely depth of flavor to your cake!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This is where the magic begins! Mixing these dry ingredients ensures that the baking powder is evenly distributed. It’s like giving your cake a little boost to rise beautifully. Set this bowl aside for the next step.

Step 5: Mix Wet and Dry Ingredients

Now, it’s time to combine the wet and dry ingredients. Start by adding a third of the flour mixture to the butter mixture, followed by half of the sour cream. Repeat this process, alternating until everything is combined. Begin and end with the flour mixture. This method keeps the batter smooth and prevents overmixing, which can lead to a dense cake.

Step 6: Fold in Cranberries

Before adding the cranberries, toss them in a tablespoon of flour. This little trick prevents them from sinking to the bottom of the cake. Gently fold the floured cranberries into the batter using a spatula. Be careful not to overmix; you want those tart bursts of flavor throughout the cake!

Step 7: Prepare Cream Cheese Mixture

In a small bowl, mix the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. You can use a hand mixer or a whisk for this. The goal is to create a creamy filling that will add a delightful surprise to each slice of your Cranberry Cream Cheese Pound Cake. Set this mixture aside for layering later.

Step 8: Layer the Batter

Pour half of the pound cake batter into the prepared loaf pan. Spread it evenly across the bottom. Next, carefully spoon the cream cheese mixture over the batter, avoiding the edges. This will create a lovely layer of creaminess. Finally, top it off with the remaining batter, smoothing the surface with a spatula. It’s like tucking your cake in for a cozy bake!

Step 9: Bake the Cake

Place your loaf pan in the preheated oven and bake for 55 to 65 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be irresistible. Just imagine the anticipation as you wait for this festive treat!

Step 10: Cool and Glaze

Once baked, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. While it cools, whisk together the powdered sugar, milk, and vanilla for the glaze. Once the cake is cool, drizzle the glaze over the top. This final touch adds sweetness and a beautiful finish to your Cranberry Cream Cheese Pound Cake!

Tips for Success

Always use room temperature ingredients for a smoother batter.
Don’t skip the flour toss for cranberries; it really helps them stay suspended.
Check your cake a few minutes before the timer goes off to avoid overbaking.
Let the cake cool completely before glazing for a neater finish.
Feel free to experiment with flavors by adding nuts or spices!

Equipment Needed

9×5-inch loaf pan: Essential for baking the cake. A round cake pan can work in a pinch.
Mixing bowls: Use a large bowl for the batter and a smaller one for the cream cheese mixture.
Electric mixer: Makes creaming butter and sugar a breeze. A whisk will do if you prefer a workout!
Spatula: Perfect for folding in ingredients and smoothing the batter.
Wire rack: Ideal for cooling the cake evenly. A plate can substitute if needed.

Variations

Nutty Delight: Add chopped walnuts or pecans for a delightful crunch that complements the tart cranberries.
Spiced Up: Incorporate a teaspoon of cinnamon or nutmeg into the batter for a warm, cozy flavor that screams holiday cheer.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
Vegan Twist: Replace eggs with flaxseed meal and use plant-based butter and yogurt for a vegan-friendly version.
Chocolate Lovers: Fold in mini chocolate chips along with the cranberries for a sweet and tart combination that’s hard to resist.

Serving Suggestions

Pair slices of Cranberry Cream Cheese Pound Cake with a dollop of whipped cream for an extra touch of indulgence.
Serve alongside a warm cup of spiced chai or a festive holiday tea to enhance the flavors.
For a beautiful presentation, dust the cake with powdered sugar and garnish with fresh cranberries.

FAQs about Cranberry Cream Cheese Pound Cake

Can I use frozen cranberries in this recipe?

Absolutely! Frozen cranberries work just as well as fresh ones. Just toss them in flour before adding to the batter to prevent sinking. This will keep your Cranberry Cream Cheese Pound Cake looking beautiful!

How should I store the leftover cake?

Store any leftover Cranberry Cream Cheese Pound Cake in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life. Just make sure to let it come to room temperature before serving!

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day. You can bake it a day in advance and store it in an airtight container. Just glaze it right before serving for that fresh touch!

What can I substitute for cream cheese?

If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese instead of cream cheese. This will still give you that creamy layer in your Cranberry Cream Cheese Pound Cake!

Is this cake suitable for freezing?

Definitely! You can freeze the unglazed cake for up to three months. Just wrap it tightly in plastic wrap and foil. When you’re ready to enjoy, thaw it in the fridge overnight and glaze before serving!

Final Thoughts

As I reflect on my journey with this Cranberry Cream Cheese Pound Cake, I can’t help but smile. It’s more than just a recipe; it’s a celebration of flavors and memories. Each slice brings warmth and joy, perfect for sharing with family and friends during the holidays. The combination of tart cranberries and creamy filling creates a delightful experience that lingers long after the last bite. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to bring happiness to your table. Trust me, it will become a beloved tradition in your home!

Cranberry Cream Cheese Pound Cake: A Festive Delight!

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Author: HearthMuse
Total Time: 1 hour 25 minutes
Yield: 1 loaf (about 10 servings) 1x
Diet: Vegetarian

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Description

This holiday-inspired pound cake is ultra-moist and flavorful. The buttery vanilla base is studded with tart cranberries and layered with creamy cheesecake filling, then finished with a light drizzle of glaze. Perfect for Christmas brunches, tea time, or gifting!

Ingredients

Scale

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)

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Instructions

Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
In a bowl, beat together butter and sugar until light and fluffy (about 3 minutes).
Add eggs, one at a time, then mix in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet mixture alternately with sour cream, beginning and ending with flour.
Toss the cranberries in 1 tbsp of flour, then gently fold them into the batter.
In a small bowl, mix together cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
Pour half the pound cake batter into the prepared pan.
Spread the cream cheese mixture evenly over the batter (avoid touching the edges).
Top with the remaining cake batter, smoothing the surface with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before slicing.

Notes

Ensure all ingredients are at room temperature for best results.
For a festive touch, consider adding chopped nuts or a sprinkle of cinnamon to the batter.
This cake can be made a day in advance and stored in an airtight container.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg