Description
This Irresistibly Festive Cranberry Cream Cheese Pound Cake Delight combines the rich, buttery texture of traditional pound cake with the tart brightness of fresh cranberries and a luscious cream cheese swirl. Finished with a smooth vanilla glaze, this cake is perfect for holiday celebrations or any festive occasion, offering a delightful balance of sweet and tangy flavors.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup sour cream
- 1 cup fresh cranberries (tossed in flour to prevent sinking)
Cream Cheese Mixture
- 8 oz cream cheese (softened)
- 0.25 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
Vanilla Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray, then lightly dust it with flour to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream 1 cup softened butter and 1.5 cups granulated sugar together until the mixture becomes light and fluffy, which should take about 3 minutes.
- Add Eggs and Vanilla: Add the 4 large eggs one at a time into the creamed butter mixture, mixing well after each addition to ensure a smooth batter. Stir in 2 teaspoons of vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon salt until well combined.
- Combine Mixtures: Gradually incorporate the dry ingredients into the butter mixture, alternating with 0.5 cup sour cream. Start and end with the dry ingredients for proper consistency. Mix gently to keep the batter light.
- Fold in Cranberries: Gently fold the floured 1 cup fresh cranberries into the batter to prevent them from sinking during baking.
- Prepare Cream Cheese Filling: In a small bowl, combine 8 ounces of softened cream cheese, 0.25 cup granulated sugar, 1 egg yolk, and 1 teaspoon vanilla extract. Beat until creamy and smooth to create a luscious filling.
- Layer Batter and Filling: Pour half of the cake batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture evenly over this layer, then carefully top with the remaining cake batter, smoothing the surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully remove it from the pan and let it cool completely on the rack.
- Prepare and Drizzle Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Drizzle this glaze over the cooled cake to finish.
Notes
- Flouring the cranberries helps prevent them from sinking to the bottom during baking.
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and a smoother batter.
- Check the cake at the 55-minute mark to avoid overbaking; ovens can vary.
- The glaze adds a subtle sweetness and attractive finish but can be omitted if preferred.
- For a festive touch, garnish with additional fresh cranberries or powdered sugar just before serving.
