Introduction
That smell — butter, sugar, and warm cranberries — pulls me into the kitchen every time. Today I’m sharing my go-to Cranberry Cheesecake Pound Cake, which snaps me right back to winter Sundays with family. This always takes me back to Sunday dinners.
Why You’ll Love This
- Rich, creamy center with bright tart berries.
- Feels fancy but comes together easily.
- Uses everyday pantry ingredients.
- Great for brunch, dessert, or gifting.
Quick Recipe Snapshot
- Servings: 10–12 slices
- Prep time: 20 minutes
- Cook time: 60–70 minutes
- Total time: 1 hour 30 minutes (including cooling)
- Skill level: Easy
- Taste: sweet + tart + creamy
Breathe easy — the method is straightforward and forgiving.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh or frozen cranberries
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
Chef notes:
- Unsalted butter helps control salt.
- Sour cream adds tender crumb and tang.
- Fresh or frozen cranberries both work.
How to Make It
- First, heat the oven to 350°F (175°C). Grease a bundt pan well so the cake releases cleanly.
- In a large bowl, cream the butter and granulated sugar until pale and fluffy; you want it light when you lift the beater.
- Then beat in eggs one at a time, scraping the bowl, and stir in the vanilla; the batter will smell sweet and rich.
- Meanwhile, whisk flour, baking powder, and salt in another bowl so the leavening distributes evenly.
- Next, add the dry mix to the wet in batches, alternating with sour cream; stop when just combined — the batter should be thick and smooth.
- Fold in cranberries gently so they don’t burst everywhere; little pops of red will brighten the batter.
- Pour half the batter into the prepared pan, smoothing the top. In a separate bowl, beat cream cheese with powdered sugar and milk until very smooth and spreadable.
- Spread the cream cheese mix over the batter, then dollop the remaining batter on top and smooth. Tap the pan once on the counter to settle.
- Bake 60–70 minutes; the top will be golden and a toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Cool 15 minutes in the pan, then invert onto a rack to cool completely. Finally, drizzle a simple glaze of powdered sugar and milk before serving.
Kitchen Tips (From My Kitchen)
- Time-saver: Use a stand mixer for the batter to save hand fatigue.
- Common mistake + fix: Overmixing makes dense cake — fold gently and stop when mixed.
- Simple variation: Add 1 teaspoon orange zest for extra brightness.
Serving Ideas
- Slice warm for brunch with a dollop of whipped cream.
- Send to a neighbor as a thoughtful holiday gift.
- Serve with coffee for a cozy weeknight dessert.
- Garnish with powdered sugar and extra cranberries for a festive look.
Storing & Leftovers
- Fridge: Keep in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze up to 2 months.
- Reheat: Warm a slice in the microwave 10–15 seconds to keep cream cheese texture.
Leftover idea: Turn slices into a breakfast sandwich with yogurt and fruit.
Cranberry Cheesecake Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a bundt pan well.
- In a large bowl, cream the butter and granulated sugar until pale and fluffy.
- Beat in eggs one at a time, stirring in the vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Add the dry mixture to the wet ingredients in batches, alternating with sour cream, and mix until just combined.
- Fold in the cranberries gently.
- Pour half the batter into the prepared pan and smooth the top.
- In a separate bowl, beat cream cheese with powdered sugar and milk until smooth.
- Spread the cream cheese mixture over the batter, then dollop the remaining batter on top and smooth.
- Bake for 60–70 minutes; a toothpick inserted should come out mostly clean.
- Cool for 15 minutes in the pan, then invert onto a rack to cool completely.
- Drizzle a simple glaze of powdered sugar and milk before serving.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — you can bake the cake a day ahead, cool completely, then store in the fridge; it actually slices cleaner after a night.
Q: Any good substitutions?
A: Swap sour cream for full-fat Greek yogurt for similar tang, and use frozen cranberries without thawing.
Q: How do I know it’s done?
A: The cake’s edges will pull slightly from the pan; a toothpick near the center should come out with a few moist crumbs.
Q: Can I freeze this cake?
A: Yes — wrap tightly in plastic and foil, and freeze up to 2 months; thaw overnight in the fridge before slicing.
Final Thoughts
I love how this cake looks simple but tastes layered — buttery pound cake, a soft cream cheese ribbon, and bright cranberries. Try it once, then play with zest or spices to make it yours. I promise this will become a go-to for holidays and cozy afternoons; Cranberry Cheesecake Pound Cake.
Conclusion
If you like a similar twist, check out Southern Made Simple’s Cranberry Cream Cheese Pound Cake + GIVEAWAY! for another cream cheese-filled idea. For a bundt-focused version, see The Brewer and the Baker’s Cranberry-Cream Cheese Bundt Cake recipe. I hope you bake this and share with someone you love — Cranberry Cheesecake Pound Cake
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