Cranberry Cream Cheese Loaf Cake

Cranberry Cream Cheese Loaf Cake

Introduction

This Cranberry Cream Cheese Loaf Cake is a moist, buttery bread swirled with tangy cranberries and rich, creamy layers of sweetened cream cheese. It’s the perfect balance of tart and sweet — ideal for breakfast, tea time, or dessert.

Ingredients

For the Cake Batter:

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter (softened)

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream or Greek yogurt

1 cup fresh or dried cranberries

For the Cream Cheese Filling:

8 oz (225 g) cream cheese (softened)

¼ cup granulated sugar

1 egg

½ tsp vanilla extract

For the Glaze (optional):

½ cup powdered sugar

1–2 tbsp milk or lemon juice

½ tsp vanilla extract

Instructions

1. Preheat oven:
   Set oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. Prepare the cream cheese filling:
   In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
   Set aside.

3. Make the cake batter:
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   In a separate large bowl, beat butter and sugar until light and fluffy.
   Add eggs one at a time, then mix in vanilla and sour cream.
   Gradually add the dry ingredients until just combined.
   Gently fold in the cranberries.

4. Assemble the loaf:
   Pour half of the cake batter into the loaf pan.
   Spread the cream cheese filling evenly over the batter.
   Spoon the remaining batter on top and smooth the surface.

5. Bake:
   Bake for 50–60 minutes, or until a toothpick inserted into the cake (not the cream cheese layer) comes out clean.
   Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

6. Prepare the glaze (optional):
   Whisk together powdered sugar, milk, and vanilla until smooth.
   Drizzle over the cooled loaf.

How to Make

1. Mix cream cheese filling.
2. Prepare the cake batter and fold in cranberries.
3. Layer half batter, cream cheese filling, then top with remaining batter.
4. Bake until golden and firm.
5. Cool, glaze, and slice to serve.

Variations

• Blueberry Version: Replace cranberries with blueberries or raspberries.
• Nutty Touch: Add chopped pecans or walnuts to the batter.
• Citrus Twist: Add 1 tbsp orange or lemon zest for extra freshness.
• Holiday Style: Sprinkle coarse sugar or white chocolate chips on top before baking.

Tips

• Make sure cream cheese is at room temperature for a smooth filling.
• Don’t overmix the batter — it keeps the loaf tender.
• If using frozen cranberries, coat them lightly with flour to prevent color bleeding.
• Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Conclusion

This Cranberry Cream Cheese Loaf Cake is a stunning combination of moist cake, creamy filling, and fruity bursts. It’s simple yet elegant — perfect for holidays, gatherings, or a cozy afternoon treat. 🍒💛