Ingredients
Cake Batter
- 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
Vanilla Glaze
- ½ cup (60 g) powdered sugar
- 1–2 tbsp milk or cream
- ¼ tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick and bakes evenly.
- Make Butter and Sugar Mixture: In a mixing bowl, beat together the softened unsalted butter and granulated sugar for about 3 minutes until the mixture becomes light and fluffy, which helps create a tender cake crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air. Mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the flour mixture, mixing just until combined to maintain cake tenderness.
- Prepare Cranberries: Toss the fresh or frozen cranberries in 1 tablespoon of flour to prevent them from sinking to the bottom of the batter. Gently fold them into the prepared batter.
- Make Cream Cheese Filling: In a small bowl, blend softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set this filling aside.
- Layer Batter and Cream Cheese: Pour half of the pound cake batter into the prepared loaf pan, spreading it evenly.
- Add Cream Cheese Layer: Carefully spread the cream cheese mixture on top of the batter layer, being careful not to touch the pan edges to prevent leakage.
- Top with Remaining Batter: Spoon the remaining cake batter over the cream cheese layer and smooth the surface with a spatula for even baking.
- Bake the Cake: Place the loaf pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes to set. Then transfer it to a wire rack to cool completely, preventing condensation and sogginess.
- Prepare Glaze and Finish: Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this glaze over the cooled cake before slicing to add a sweet finishing touch.
Notes
- Using room temperature eggs and butter ensures a smooth and well-incorporated batter.
- Sour cream adds moisture and slight tang; Greek yogurt can be used as a substitute for a healthier option.
- Tossing cranberries in flour helps distribute them evenly and prevents them from sinking.
- The cream cheese swirl adds richness and a lovely texture contrast within the cake.
- If cranberries are too tart, consider adding a tablespoon of sugar to the batter or cranberries before folding in.
- Ensure the cream cheese layer does not touch the edges to prevent it from oozing out during baking.
- Glaze can be adjusted in thickness by adding more milk or powdered sugar to achieve desired consistency.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American