When the holidays roll around or you’re simply craving a special dessert, nothing compares to a slice of Cranberry Cream Cheese Pound Cake. Its buttery, tender crumb combined with pockets of tart cranberries and a luscious cream cheese swirl creates a flavor combination that is both nostalgic and festive. This cake isn’t just about taste—it’s about the comforting aroma that fills your kitchen, the joy of slicing into a loaf to reveal a marbled center, and the subtle elegance of a lightly sweet glaze drizzled on top.
I remember the first time I made this cake: cranberries dotting the golden batter, the cream cheese layer creating a creamy surprise, and the smell of vanilla and butter wafting through the house. It quickly became my go-to for holiday brunches and gift-giving, and the best part is that it’s surprisingly simple to make. Perfect for family gatherings, a cozy weekend treat, or a beautiful addition to a dessert table, this pound cake brings both warmth and indulgence in every bite.
Recipe Overview
The Cranberry Cream Cheese Pound Cake is a moist, buttery loaf layered with a rich cream cheese filling and dotted with fresh or frozen cranberries. Finished with a simple glaze, it strikes the perfect balance of sweet and tart. Ideal for breakfast, brunch, or dessert, this cake delivers a festive flair with minimal fuss, making it a versatile crowd-pleaser.
Ingredients & Instructions
Ingredients
For the 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)
For the cream cheese filling:
- 225 g (8 oz) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 egg yolk
- ½ tsp vanilla extract
For the glaze:
- ½ cup (60 g) powdered sugar
- 1–2 tbsp milk or cream
- ¼ tsp vanilla extract
Step-by-Step Instructions
1. Prep the Pan and Oven
Preheat the oven to 175°C (350°F). Grease and lightly flour a 9×5-inch loaf pan to prevent sticking.
2. Cream Butter and Sugar
In a large mixing bowl, beat together the butter and granulated sugar until light, fluffy, and pale in color. This will help create a tender, airy crumb.
3. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Dry Ingredients with Sour Cream
Gradually add the dry ingredients to the wet mixture, alternating with sour cream—beginning and ending with the flour mixture. Mix until just combined; overmixing can lead to a dense cake.
6. Prepare Cranberries
Toss the cranberries in 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the cranberries into the cake batter.
7. Make the Cream Cheese Filling
In a small bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
8. Layer the Batter and Filling
Pour half of the batter into the prepared loaf pan, smoothing the top. Spread the cream cheese mixture evenly over the batter, avoiding the edges to prevent it from leaking during baking. Top with the remaining batter and smooth the surface.
9. Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Add the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before slicing.
Tip: For extra elegance, you can drizzle the glaze in thin, even lines or allow it to drip naturally for a rustic look.
Baking Tips & Variations
1. Cranberry Variations
- Use dried cranberries rehydrated in orange juice for a different texture and intensified flavor.
- Add orange zest to the batter for a fragrant citrus twist.
2. Cream Cheese Filling Twists
- Mix in a teaspoon of almond extract or maple syrup for a unique flavor profile.
- For a chocolate variation, fold in a few tablespoons of cocoa powder into the cream cheese layer.
3. Make Ahead & Storage
- Pound cake tastes even better the next day as flavors meld. Store in an airtight container at room temperature for 2–3 days.
- For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight before glazing.
4. Presentation Tips
- Sprinkle a few extra cranberries or edible flowers over the glaze for a festive touch.
- Slice with a serrated knife to maintain clean, even slices.
Serving Suggestions
- Perfect for holiday brunches, afternoon tea, or dessert.
- Serve with fresh berries, a dollop of whipped cream, or a light fruit compote.
- Pairs beautifully with coffee, tea, or a sparkling beverage for special occasions.
The Cranberry Cream Cheese Pound Cake is a stunning, flavorful loaf that balances rich cream cheese, tart cranberries, and buttery cake with a delicate glaze. It’s simple enough for a weekday treat but elegant enough for festive gatherings. Each slice offers a moist, tender crumb with a delightful creamy center, creating a dessert that feels both luxurious and comforting. Once you try this recipe, it will quickly become a go-to for holidays, celebrations, and cozy afternoons at home.
FAQs
1. Can I use frozen cranberries?
Yes. Use them straight from the freezer, and toss in flour to prevent sinking.
2. Can I substitute Greek yogurt for sour cream?
Absolutely. It adds moisture and a slight tang without changing the flavor significantly.
3. How should I store leftovers?
Wrap the cooled cake in plastic wrap or store in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
4. Can I make this cake in a different pan?
A 9×9-inch square pan works, but adjust baking time slightly (check with a toothpick).
5. Can I add nuts or chocolate chips?
Yes, fold in chopped pecans, walnuts, or chocolate chips for added texture and flavor.
Indulge in a festive Cranberry Cream Cheese Pound Cake—moist, buttery, and filled with tangy cranberries and creamy filling. Perfect for holidays or dessert tables.
