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Cranberry Cream Cheese Pound Cake

This festive pound cake features a luscious cream cheese swirl and tart cranberries, creating a symphony of flavors that’s perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pound Cake
  • 1 cup unsalted butter, softened Use high-quality butter for a rich flavor.
  • 1.5 cups granulated sugar Regular granulated sugar is perfect for this recipe.
  • 4 large eggs, room temperature Bring eggs to room temperature for a fluffier texture.
  • 2 tsp vanilla extract Pure vanilla extract elevates the flavor.
  • 2 cups all-purpose flour All-purpose flour provides the right structure.
  • 1.5 tsp baking powder Ensure your baking powder is fresh for the best rise.
  • 0.5 tsp salt A pinch of salt brings out the flavors.
  • 0.5 cup sour cream or Greek yogurt Both add moisture; Greek yogurt is preferred for its tang.
  • 1 cup fresh or frozen cranberries, halved if large Fresh cranberries burst with flavor; use frozen without thawing.
  • 1 tbsp flour for tossing cranberries This prevents cranberries from sinking.
For the Cream Cheese Filling
  • 225 g cream cheese, softened Real cream cheese offers the best flavor.
  • 0.25 cup sugar Regular granulated sugar sweetens the filling.
  • 0.5 tsp vanilla extract Adds a beautiful aroma.
For the Glaze
  • 0.5 cup powdered sugar Confectioners’ sugar creates a smooth glaze.
  • 1-2 tbsp milk or cream Adjust for desired consistency.
  • 0.25 tsp vanilla extract A final touch of flavor!

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F). Grease and flour a 9”x5” loaf pan.
  2. In a large bowl, beat together the butter and sugar until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the wet mixture, alternating with sour cream. Begin and end with flour.
  6. Toss cranberries in flour and fold gently into the batter.
Cream Cheese Filling
  1. In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth.
Assembly and Baking
  1. Pour half of the pound cake batter into the prepared loaf pan.
  2. Spread the cream cheese mixture over the batter, avoiding edges.
  3. Top with remaining cake batter and smooth the surface.
  4. Bake for 55-65 minutes or until a toothpick comes out clean.
  5. Cool in the pan for 15 minutes, then transfer to a wire rack.
  6. For the glaze, whisk together powdered sugar, milk/cream, and vanilla until smooth. Drizzle over cooled cake.

Notes

This cake can stay fresh at room temperature for up to 2 days or can be refrigerated for up to a week. Wrap it properly to avoid drying out.