Cranberry Cream Cheese Pound Cake

• Yield: 1 Loaf (10-12 Slices)

• Prep Time: 25 Minutes

• Cook Time: 1 Hour 15 Minutes

• Cooling Time: 2 Hours

• Total Time: 3 Hours 40 Minutes

Intensity Level

• Difficulty: Intermediate

• Effort: Moderate. This recipe requires careful layering and swirling for the best results, but the steps are straightforward.

• Skills Needed: Creaming butter and sugar, folding ingredients, simple marbling technique.

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Ingredients

For the Cream Cheese Filling:

• 8 oz (225g) full-fat cream cheese, softened to room temperature

• 1/3 cup (65g) granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

For the Pound Cake:

• 1 ½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ¾ cup (170g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 3 large eggs, at room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional, but highly recommended)

• 1 ½ cups (150g) fresh or frozen cranberries (do not thaw if frozen)

• 1 tablespoon all-purpose flour (for tossing with cranberries)

For the Optional Glaze:

• 1 cup (120g) confectioners’ sugar

• 2-3 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

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Instructions

Step 1: Prepare for Baking

Preheat your oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the two long sides for easy removal.

Step 2: Make the Cream Cheese Filling

In a medium bowl, use an electric mixer (hand or stand) to beat the softened cream cheese until smooth and creamy. Add the 1/3 cup of sugar and beat until combined. Beat in the one egg and teaspoon of vanilla extract until the mixture is uniform. Set aside.

Step 3: Make the Pound Cake Batter

1. In a separate bowl, whisk together the 1 ½ cups of flour, baking powder, and salt. Set aside.

2. In a large mixing bowl, cream the softened butter and 1 cup of sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, light, and fluffy.

3. Beat in the three eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.

4. Mix in the vanilla and almond extracts.

5. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix only until just combined. Do not overmix.

Step 4: Assemble the Layers

1. In a small bowl, toss the cranberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.

2. Gently fold the floured cranberries into the pound cake batter.

3. Spread about two-thirds of the pound cake batter into the bottom of your prepared loaf pan, smoothing it into an even layer.

4. Pour the entire cream cheese filling over the batter layer, spreading it gently to cover most of the surface.

5. Carefully dollop the remaining pound cake batter over the cream cheese layer. It’s okay if it doesn’t cover it completely.

6. Time for the Marble Effect: Use a thin knife or a wooden skewer. Gently swirl it through the layers in a figure-eight or zig-zag pattern. Do not over-swirl, or the layers will muddle together. You want distinct ribbons of cream cheese.

Step 5: Bake to Perfection

Place the loaf pan in the preheated oven on the center rack. Bake for 70-85 minutes. The cake is done when the top is golden brown and a long toothpick or skewer inserted into the pound cake part comes out with just a few moist crumbs. The cream cheese layer will remain very moist.

Tip: If the top of the cake is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.

Step 6: Cool Completely

This is a crucial step for a clean slice! Allow the cake to cool in the pan on a wire rack for 30 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and place it directly on the rack to cool completely. This will take at least 1.5 to 2 hours.

Step 7: Add the Glaze (Optional)

Once the cake is completely cool, make the glaze. In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons of milk/cream, and vanilla extract. Add more milk, one teaspoon at a time, until you reach a drizzle-able consistency. Drizzle the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for 15 minutes before slicing.

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Storage & Lasting Quality

• Storage: Store the cooled, glazed or unglazed cake in an airtight container in the refrigerator due to the cream cheese layer.

• Counter: It can be kept at room temperature for up to 2 days if unglazed, but refrigeration is recommended for food safety and freshness.

• Refrigerator: Will stay fresh for up to 5 days.

• Freezer: This cake freezes beautifully. Wrap the cooled, unglazed cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.

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Nutrition Information

Disclaimer: The nutritional information below is an estimate provided by an online calculator. Actual values may vary based on specific ingredients used.

• Serving Size: 1 slice (of 12) without glaze

• Calories: 415 kcal

• Total Fat: 23g (29% DV)

  • Saturated Fat: 14g (70% DV)

• Cholesterol: 125mg (42% DV)

• Sodium: 205mg (9% DV)

• Total Carbohydrates: 49g (18% DV)

  • Dietary Fiber: 1g (4% DV)

  • Sugars: 33g

• Protein: 6g

• Vitamin D: 1mcg (6% DV)

• Calcium: 55mg (4% DV)

• Iron: 1mg (6% DV)

• Potassium: 95mg (2% DV)

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Chef’s Notes:

• Room Temperature is Key: Ensuring your butter, cream cheese, and eggs are at room temperature is non-negotiable. It allows for proper creaming and emulsification, which creates the signature dense-yet-tender texture of a perfect pound cake.

• Cranberry Options: You can use dried cranberries in a pinch, but they will be sweeter. If using, soak them in hot water for 10 minutes to plump them up, then drain and pat dry before using.

• Don’t Over-Swirl: The marbling step is where the visual magic happens. A few gentle passes with a knife are all you need for that beautiful, defined swirl.

Enjoy every decadent bite of this show-stopping Cranberry Cream Cheese Pound Cake