Few desserts evoke the cozy warmth of home quite like a classic pound cake, and when you combine it with tart cranberries and luscious cream cheese, you get a show-stopping treat that delights every sense. The Cranberry Cream Cheese Pound Cake is more than just a cake—it’s a celebration of flavor and texture. Soft, buttery cake layers are studded with bursts of cranberry, while a rich cream cheese swirl adds a tangy sweetness that elevates each bite. Finished with a delicate glaze, this cake is as visually stunning as it is indulgent.
I first made this cake for a holiday gathering, and it quickly became the centerpiece of the dessert table. The aroma of vanilla and butter filling the kitchen was irresistible, and every slice revealed the perfect swirl of cream cheese and cranberries inside. Perfect for special occasions or simply treating yourself, this pound cake is a reminder that baking can be both joyful and satisfying.
Recipe Overview
The Cranberry Cream Cheese Pound Cake is a tender, buttery loaf bursting with fresh cranberries and a smooth cream cheese swirl. It’s finished with a simple glaze for extra sweetness and shine. Ideal for holiday breakfasts, dessert tables, or afternoon tea, this cake balances tangy cranberries with rich, moist cake for a timeless treat.
Ingredients & Instructions
This cake may seem elaborate, but with careful layering and attention to detail, it comes together beautifully.
Ingredients
Cake:
- 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 Swirl:
- 225 g (8 oz) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 egg yolk
- ½ tsp vanilla extract
Glaze:
- ½ cup (60 g) powdered sugar
- 1–2 tbsp milk or cream
- ¼ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Pan and Oven
Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Cream Butter and Sugar
In a large mixing bowl, beat butter and granulated sugar until light and fluffy, about 3–4 minutes. This aerates the batter and ensures a tender crumb.
3. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Combine Dry Ingredients
Whisk together flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with flour. Mix until just combined—overmixing can lead to a denser cake.
5. Fold in Cranberries
Toss cranberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. This ensures even distribution throughout the cake.
6. Prepare Cream Cheese Mixture
In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
7. Layer the Batter
Pour half the batter into the prepared pan and spread evenly. Carefully spread the cream cheese mixture over the top, keeping a small border around the edges. Top with the remaining batter, smoothing the surface with a spatula.
8. Bake the Cake
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary depending on your oven, so start checking at 55 minutes.
9. Cool and Glaze
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. For the glaze, whisk together powdered sugar, milk or cream, and vanilla extract. Drizzle over the cooled cake for a glossy, sweet finish. Slice and enjoy!
Baking Tips & Variations
1. Use Frozen or Fresh Cranberries
- Both work well. Frozen cranberries should be thawed slightly and patted dry.
2. Flavor Twists
- Add orange zest to the batter or cream cheese mixture for a citrusy note.
- Sprinkle chopped nuts like pecans or walnuts on top before baking for texture.
3. Cream Cheese Variation
- Try adding a teaspoon of lemon juice to the cream cheese swirl for extra tang.
4. Gluten-Free Option
- Substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for structure.
5. Storage Tips
- Store wrapped tightly at room temperature for 2–3 days.
- Refrigerate for up to 5 days.
- Freeze sliced portions for up to 3 months, thawing at room temperature before serving.
Serving Suggestions
- Pair with a hot cup of coffee or tea for a decadent breakfast or afternoon snack.
- Serve as a dessert with fresh whipped cream or vanilla ice cream.
- Ideal for holiday gatherings, brunches, or gifting to friends and family.
The Cranberry Cream Cheese Pound Cake is a perfect balance of sweet, tangy, and buttery goodness. Its tender crumb, luscious cream cheese swirl, and vibrant cranberries make it an irresistible centerpiece for any occasion. With a simple glaze on top, it’s as visually appealing as it is delicious, impressing both family and guests. Whether for a cozy afternoon or a holiday celebration, this pound cake is guaranteed to become a favorite in your baking repertoire.
FAQs
1. Can I use frozen cranberries?
Yes, just toss them lightly in flour and pat dry before folding into the batter.
2. How do I prevent the cream cheese from sinking?
Spread it carefully over half the batter and leave a small border at the edges.
3. Can I make this dairy-free?
Substitute butter with vegan margarine, sour cream with plant-based yogurt, and cream cheese with a dairy-free alternative.
4. How should I store leftovers?
Keep at room temperature in an airtight container for 2–3 days or refrigerate for up to 5 days.
5. Can I add a glaze flavor variation?
Yes! Add a splash of orange juice or lemon zest to the glaze for extra citrusy brightness.
Indulge in a Cranberry Cream Cheese Pound Cake with tender buttery layers, tart cranberries, and a rich cream cheese swirl. Perfect for holidays or brunch.