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Irresistible Cranberry Cream Cheese Pound Cake Recipe You Have to Try

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Learn how to make delicious Cranberry Cream Cheese Pound Cake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
  • Optional: zest of one orange for extra brightness

If you’d like to make this cake a little lighter, you can substitute half the butter for unsweetened applesauce, though it won’t be quite as rich. For a dairy-free version, try using a plant-based cream cheese and butter substitute, but keep in mind the flavor will shift slightly. The cranberries can also be swapped for fresh or frozen raspberries or chopped cherries if you prefer a different tartness.

Instructions

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, tapping out the excess flour. Mama Lu always said, “A well-prepared pan is the first step to a happy cake.”
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, about 3-4 minutes. This step is key — it ensures the cake’s texture is tender and rich, just like the ones Mama Lu used to serve on Sunday afternoons.
  4. Gradually add the sugar, beating well after each addition until the mixture is light and fluffy. This can take about 5 minutes and is worth the patience.
  5. Add the eggs one at a time, beating well after each. This slow addition helps incorporate air and keeps the batter from curdling.
  6. Mix in the vanilla extract and sour cream until fully combined.
  7. With a gentle hand, fold in the dry ingredients in three additions, mixing just until combined. Overmixing can make the cake tough, and that’s the last thing we want.
  8. Fold in the cranberries and orange zest if using. Be careful not to break the berries too much — you want little bursts of tartness, not a sea of red.
  9. Pour the batter into your prepared pan and smooth the top with a spatula.
  10. Bake for 70 to 80 minutes, or until a toothpick inserted near the center comes out clean. The cake will be golden brown on top and have a slight spring when pressed gently.
  11. Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely. This part reminded me of those afternoons when Mama Lu would let her cakes cool on the windowsill — the anticipation always made the first slice taste even sweeter.

Find it online: https://claracooking.com/cranberry-cream-cheese-pound-cake/