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Cranberry Cheesecake Pound Cake

A rich and creamy pound cake with a delightful tartness from fresh cranberries, perfect for brunch, dessert, or gifting.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Helps control salt.
  • 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 Adds tender crumb and tang.
  • 1 cup fresh or frozen cranberries Both work well.
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk

Method
 

Preparation and Baking
  1. Preheat the oven to 350°F (175°C) and grease a bundt pan well.
  2. In a large bowl, cream the butter and granulated sugar until pale and fluffy.
  3. Beat in eggs one at a time, stirring in the vanilla.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Add the dry mixture to the wet ingredients in batches, alternating with sour cream, and mix until just combined.
  6. Fold in the cranberries gently.
  7. Pour half the batter into the prepared pan and smooth the top.
  8. In a separate bowl, beat cream cheese with powdered sugar and milk until smooth.
  9. Spread the cream cheese mixture over the batter, then dollop the remaining batter on top and smooth.
  10. Bake for 60–70 minutes; a toothpick inserted should come out mostly clean.
  11. Cool for 15 minutes in the pan, then invert onto a rack to cool completely.
  12. Drizzle a simple glaze of powdered sugar and milk before serving.

Notes

Use a stand mixer to save hand fatigue. Avoid overmixing to prevent dense cake. A teaspoon of orange zest can be added for extra flavor.