As I stood in my kitchen, the aroma of baking cranberry cream cheese pound cake wafted through the air, creating an instant festive mood. This recipe is the perfect companion for any holiday gathering, with its moist vanilla base accented by tart cranberries and a luscious cream cheese filling. Not only is the Cranberry Cream Cheese Pound Cake a delightful crowd-pleaser, but it’s also surprisingly easy to whip up—ideal for those busy days full of holiday preparations. Whether you’re looking to impress at a Christmas brunch or simply want to savor a slice of comfort at home, this cake embodies the joy and warmth of the season. Curious to learn how to make this delightful treat and spread the festive cheer? Let’s dive into the recipe!
Why is This Pound Cake So Irresistible?
Moist and Fluffy: The combination of butter, sour cream, and eggs creates a tender and airy texture that melts in your mouth. Tart Cranberries: Fresh cranberries offer a delightful burst of flavor, balancing the sweetness perfectly—try using frozen cranberries just as effectively. Creamy Layer Delight: The rich cream cheese filling adds an indulgent touch, making each slice a festive surprise. Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip this up with confidence! Make your holiday gatherings extra special with this Cranberry Cream Cheese Pound Cake, and don’t forget to check out other festive ideas like Bacon Cream Cheese or Cheese Danish Path to complement your table!
Cranberry Cream Cheese Pound Cake Ingredients
For the Cake Base
• Unsalted Butter (1 cup, 230 g) – Provides richness and moisture; use softened for easy mixing.
• Granulated Sugar (1½ cups, 300 g) – Sweetens the cake and helps achieve a fluffy texture.
• Eggs (4 large) – Binds ingredients and contributes to the cake’s structure; room temperature eggs are best for emulsification.
• Vanilla Extract (2 tsp) – Adds depth and enhances the overall flavor profile.
• All-Purpose Flour (2 cups, 250 g) – The primary structure-building ingredient for your cake.
• Baking Powder (1½ tsp) – Essential leavening agent that helps the cake rise beautifully.
• Salt (½ tsp) – Balances sweetness and enhances the flavor of the cake.
• Sour Cream (½ cup, 120 g) – Adds moisture and a tangy flavor; Greek yogurt can be a good substitute.
For the Cranberry Filling
• Fresh Cranberries (1 cup, 120 g) – Offers tartness and color; if using frozen, toss them in flour to prevent sinking.
• Cream Cheese (8 oz, 225 g) – Creates a smooth and creamy filling; you can substitute with Greek yogurt for a lighter version.
For the Glaze
• Powdered Sugar (¼ cup, 50 g) – Sweetens and adds a lovely finish to the cake.
• Milk (1 tbsp) – Helps thin the glaze for that perfect drizzle.
This Cranberry Cream Cheese Pound Cake will surely become a favorite during your holiday baking!
Step‑by‑Step Instructions for Cranberry Cream Cheese Pound Cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). While the oven heats, take a 9×5-inch loaf pan and grease it generously with unsalted butter. Dust the buttered pan lightly with flour to create a non-stick surface, ensuring that your Cranberry Cream Cheese Pound Cake releases easily after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 3 minutes, or until it appears light and fluffy. This step is crucial for incorporating air into the batter, leading to a tender and airy texture in your cake.
Step 3: Incorporate Eggs and Vanilla
Next, add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. This will help bind the ingredients together. Once all the eggs are incorporated, stir in the vanilla extract until everything is well combined, creating a rich and aromatic base for your Cranberry Cream Cheese Pound Cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure that the leavening agent is evenly distributed throughout the flour, helping your cake rise beautifully. Set aside the dry mixture, as you’ll soon incorporate it into the wet ingredients.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with the sour cream. Start and end with the flour mixture, mixing gently on low speed until just combined. Be careful not to overmix; you want to maintain the light texture of your Cranberry Cream Cheese Pound Cake.
Step 6: Fold in the Cranberries
Toss the fresh cranberries in a sprinkle of flour to prevent them from sinking during baking. Gently fold them into the batter using a spatula, ensuring they are evenly distributed throughout. This step adds vibrant color and a tart burst of flavor to your pound cake.
Step 7: Prepare the Cream Cheese Filling
In another bowl, mix together the softened cream cheese, powdered sugar, egg yolk, and a splash of vanilla extract. Beat the mixture until it is smooth and creamy. This delightful filling will provide a rich contrast to the pound cake, making each slice a scrumptious surprise.
Step 8: Layer the Batter in the Pan
Pour half of the pound cake batter into the prepared loaf pan, smoothing it out evenly with a spatula. Next, carefully layer the cream cheese mixture over the batter, spreading it gently. Finally, pour the remaining batter on top, covering the cream cheese layer completely to seal in the delicious filling.
Step 9: Bake the Cake
Place your loaf pan in the preheated oven and bake for 55 to 65 minutes. You’ll know the Cranberry Cream Cheese Pound Cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly domed.
Step 10: Cool in the Pan
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. This allows it to set properly, making it easier to transfer to a wire rack. After 15 minutes, carefully turn the cake out of the pan and place it on a wire rack to cool completely.
Step 11: Prepare the Glaze
While the cake cools, whisk together the powdered sugar, milk, and a splash of vanilla extract in a small bowl until smooth. This glaze will add a delightful sweetness to your Cranberry Cream Cheese Pound Cake, enhancing its flavor and presentation.
Step 12: Drizzle and Serve
Once the cake is completely cooled, drizzle the glaze over the top, allowing it to gently cascade down the sides. Let the glaze set for a few minutes, then slice into your beautiful Cranberry Cream Cheese Pound Cake and serve it proudly at your holiday gatherings!
How to Store and Freeze Cranberry Cream Cheese Pound Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This keeps it fresh and maintains the delightful flavors.
Fridge: If you prefer longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. The cream cheese layer can benefit from the cool environment.
Freezer: To freeze, slice the cake and wrap each piece in plastic wrap, then place them in a freezer-safe bag. It can last up to 3 months in the freezer while retaining its deliciousness.
Reheating: Thaw overnight in the refrigerator before enjoying. Reheat individual slices in the microwave for about 10-15 seconds for a cozy treat.
What to Serve with Cranberry Cream Cheese Pound Cake
The delightful layers of this cake can be enhanced with a variety of complementary dishes that perfectly balance its festive flavors.
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Creamy Mashed Potatoes: The buttery texture of mashed potatoes offers a comforting contrast, making them a lovely side for any holiday meal.
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Winter Green Salad: Fresh greens with a tangy vinaigrette provide a refreshing balance to the cake’s richness, adding crunch and brightness to your plate.
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Hot Apple Cider: This warm, spiced drink is perfect for the holidays, wrapping you in cozy flavors that harmonize beautifully with the cake’s tart cranberries.
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Pumpkin Spice Latte: For a festive touch, this creamy coffee drink echoes the seasonal vibes and enhances the joyous experience of your holiday gatherings.
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Chocolate Chip Cookies: A plate of warm cookies adds a nostalgic touch, inviting guests to indulge in a sweet treat after enjoying the cake.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream served with a slice of cake enhances its richness, adding a delightful contrast of temperatures.
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Gingerbread Trifle: Layers of spiced gingerbread and creamy layers celebrate the season, making for a perfect companion dessert to follow a festive meal.
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Caramel Sauce: Drizzled over individual slices, this decadent addition adds a sweet finish, enhancing the flavors of the cream cheese layer.
Make Ahead Options
These Cranberry Cream Cheese Pound Cakes are a lifesaver for busy holiday preparations! You can prepare the batter up to 24 hours in advance by mixing the wet and dry ingredients, but avoid adding the cranberries until just before baking to preserve their vibrant color and texture. Moreover, the cream cheese filling can be made a day ahead and kept in the refrigerator. When you’re ready to bake, simply stir in the cranberries and follow the instructions to layer the batter and bake as directed. This approach lets you enjoy the sweet moments during festive gatherings without the last-minute rush, while ensuring your cake tastes just as delicious!
Expert Tips for Cranberry Cream Cheese Pound Cake
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Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation and to create a smoother batter.
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Toss Cranberries in Flour: Dusting cranberries with flour before folding into the batter helps prevent them from sinking to the bottom of the cake.
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Avoid Overmixing: Mix the batter just until combined. Overmixing can lead to a dense texture, taking away from the lightness of your Cranberry Cream Cheese Pound Cake.
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Check for Doneness: Use a toothpick in the center to check if the cake is done. It should come out clean or with a few moist crumbs.
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Let it Cool: Allow the cake to cool in the pan before transferring to a wire rack to prevent it from breaking apart.
Cranberry Cream Cheese Pound Cake Variations
Feel free to make this delightful cake your own with these tempting twists and substitutions!
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Fruit Swap: Replace cranberries with blueberries or raspberries for a different fruity flavor profile. These vibrant berries will still deliver a burst of sweetness and color.
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Nutty Addition: Incorporate chopped walnuts or pecans into the batter for a satisfying crunch. The combination of crunchy nuts and soft cake is heavenly.
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Spicy Twist: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, cozy flavor that complements the festive spirit of the cake. It adds an extra layer of warmth to every slice.
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Dairy-Free Delight: Substitute the cream cheese filling with cashew cream or a dairy-free cream cheese alternative, ensuring everyone can enjoy a slice during celebrations. It’s just as delicious and creamy!
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Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a cake that caters to gluten-sensitive friends and family. The result is equally delightful, with no one the wiser!
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Zesty Kick: Infuse the cake batter with orange or lemon zest to brighten the flavors. This refreshing citrus twist makes every bite feel like sunshine on a festive day.
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Chocolate Indulgence: For a richer dessert, swirl in cocoa powder to the cake batter or top the finished cake with chocolate ganache. Who could resist chocolate paired with cranberries and cream cheese?
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Jelly Glaze: Instead of a standard glaze, use cranberry or raspberry jelly for a fruity and shiny finish that enhances the cake’s flavor and adds a lovely visual appeal. It’s like a jewel on a plate!
Get creative and mix these variations with your own unique ideas! They’ll make your Cranberry Cream Cheese Pound Cake the star of the holiday table. And if you’re looking for more inspiration, consider pairing this cake with delightful treats like Honey Pepper Cheese or explore a sweet finish with Bake Keto Cheesecake.
Cranberry Cream Cheese Pound Cake Recipe FAQs
How do I select ripe cranberries for the recipe?
Absolutely! When choosing cranberries, look for those that are bright red and firm. Avoid any with dark spots or wrinkles, as they may be overripe or spoiled. Fresh cranberries are best as they bring a vibrant flavor and texture to your Cranberry Cream Cheese Pound Cake.
How should I store leftovers of the cake?
To keep your Cranberry Cream Cheese Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. The cake remains moist and flavorful when properly stored!
Can I freeze the cake, and if so, how?
Yes, you can! To freeze your Cranberry Cream Cheese Pound Cake, slice the cake first and then wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. It can last up to 3 months in the freezer. When you’re ready to enjoy, simply thaw overnight in the refrigerator and microwave individual slices for 10-15 seconds for a cozy treat!
What should I do if the cake is rising unevenly?
If you find your cake rising unevenly, it could be due to inaccurate oven temperature settings. I recommend using an oven thermometer to ensure your oven is at the correct temperature. Additionally, make sure you evenly distribute the batter in the loaf pan and don’t overmix, as this can impact the texture. If you experience this frequently, consider rotating the cake halfway through baking for even cooking!
Are there any dietary considerations for this recipe?
Very! This Cranberry Cream Cheese Pound Cake is vegetarian-friendly. For those with gluten sensitivities, you can attempt using a gluten-free flour blend as an alternative. If allergies are a concern, especially regarding eggs and dairy, substitutes like flaxseed meal for eggs and almond or coconut milk can be used, though they may alter the texture slightly. Make sure to monitor individual ingredients based on dietary needs.
Cranberry Cream Cheese Pound Cake for Holiday Joy
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry mixture to wet ingredients, alternating with sour cream, mixing gently until combined.
- Fold in floured cranberries gently into the batter.
- Mix cream cheese, powdered sugar, egg yolk, and vanilla until smooth.
- Layer half the batter in the pan, then cream cheese mixture, then remaining batter on top.
- Bake for 55 to 65 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes before transferring to wire rack.
- Mix powdered sugar, milk, and vanilla to create glaze; drizzle over cooled cake.
- Slice and serve at your holiday gatherings.
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