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Delicious slice of Cranberry Cheesecake Pound Cake with cranberries and cream cheese

Cranberry Cheesecake Pound Cake

A rich, buttery pound cake swirled with tangy cream cheese and bright cranberries, perfect for cozy mornings or festive gatherings.
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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: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Unsalted butter helps control salt
  • 2 cups granulated sugar Adjust slightly to taste
  • 4 large eggs Room temp for even mixing
  • 1 teaspoon vanilla extract Use pure if you have it
  • 3 cups all-purpose flour Spoon and level for accuracy
  • 1 teaspoon baking powder Fresh for lift
  • 1/2 teaspoon salt Balances sweetness
  • 1 cup sour cream Adds moistness and tang
  • 1 cup fresh or frozen cranberries Toss frozen in flour first
  • 8 oz cream cheese, softened For the ribbon
  • 1 cup powdered sugar For cream-cheese mix
  • 2 tablespoons milk For smooth glaze and cream mix
  • 1 teaspoon vanilla extract for glaze Keeps flavor consistent

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3–4 minutes.
  3. Add the eggs one at a time, beating after each addition. Stir in the vanilla until glossy.
  4. In another bowl, whisk the flour, baking powder, and salt together.
Mixing Ingredients
  1. Gradually add dry ingredients to the butter mixture, alternating with sour cream, starting and ending with flour. Mix until just combined.
  2. Gently fold in cranberries.
  3. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar, milk, and vanilla, mixing until silky.
Baking
  1. Pour half the batter into the prepared pan. Spread cream-cheese mixture over the batter in an even layer and dollop the remaining batter on top.
  2. Bake for 60–70 minutes, or until a toothpick comes out with a few moist crumbs.
  3. Cool for 10 minutes in the pan, then invert onto a rack to cool completely.
Glazing
  1. Whisk powdered sugar, milk, and vanilla for the glaze and drizzle over the cake once cool.

Notes

Use room-temp eggs and butter for faster mixing. If cranberries sink, toss in flour first. Optional: Add 1 tsp of orange zest for citrus flavor.