Cranberry Cream  Cheese Loaf Cake

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Of course! A Cranberry Cream Cheese Loaf Cake is a beautiful and delicious treat, perfect for the holidays or any time of year. It features a moist, tender cake swirled with a rich, tangy cream cheese filling and studded with tart, juicy cranberries.

Here is a detailed recipe to create this irresistible loaf.

Cranberry Cream Cheese Loaf Cake

This cake is a stunning marbled masterpiece. The sweet vanilla cake and tangy cream cheese swirl complement the burst of flavor from the cranberries perfectly.

Yields: 1 standard loaf (9×5 inch)
Prep time: 20 minutes
Bake time: 60-75 minutes

Ingredients:

For the Cream Cheese Filling:

· 8 oz (225g) block cream cheese, softened to room temperature
· ¼ cup (50g) granulated sugar
· 1 large egg
· 1 teaspoon vanilla extract

For the Cake Batter:

· 1 ½ cups (190g) all-purpose flour
· 1 ½ teaspoons baking powder
· ¼ teaspoon salt
· ½ cup (1 stick or 113g) unsalted butter, softened to room temperature
· ¾ cup (150g) granulated sugar
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ½ cup (120ml) milk (whole or buttermilk preferred)
· 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
· 1 tablespoon all-purpose flour (for tossing with cranberries)

For the Optional Vanilla Glaze:

· ½ cup (60g) powdered sugar
· 1-2 tablespoons milk or heavy cream
· ½ teaspoon vanilla extract

Instructions:

  1. Prepare the Pan and Oven:

· Preheat your oven to 350°F (175°C).
· Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.

  1. Make the Cream Cheese Filling:

· In a medium bowl, beat the softened cream cheese until it’s smooth and creamy.
· Add the ¼ cup sugar and beat until combined.
· Beat in the egg and vanilla extract until the mixture is smooth. Set aside.

  1. Make the Cake Batter:

· In a medium bowl, whisk together the 1 ½ cups flour, baking powder, and salt. Set aside.
· In a large bowl, using an electric mixer, cream the softened butter and ¾ cup sugar together until light and fluffy (about 2-3 minutes).
· Beat in the two eggs, one at a time, followed by the vanilla extract.
· With the mixer on low, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
· In a small bowl, toss the cranberries with the 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake. Gently fold the floured cranberries into the cake batter.

  1. Assemble the Swirl:

· Spread about two-thirds of the cranberry cake batter into the bottom of the prepared loaf pan.
· Pour the entire cream cheese filling over the first layer of batter, spreading it evenly but leaving a small border around the edges.
· Carefully dollop the remaining cake batter over the cream cheese layer. Use a knife or a skewer to gently swirl the layers together. Make a few figure-eight motions to create a marbled effect. Do not over-swirl, or the layers will blend together.

  1. Bake the Cake:

· Bake for 60 to 75 minutes. The cake is done when the top is golden brown and a wooden skewer inserted into the cake part (not the cream cheese swirl) comes out clean or with a few moist crumbs.
· Due to the dense cream cheese layer, the center may still be a little soft, but it should not be wet.

  1. Cool and Glaze:

· Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully run a knife around the edges and use the parchment paper to lift it out onto the rack to cool completely.
· This is crucial: The cake must be completely cool before glazing or slicing, as the cream cheese layer needs time to set.
· For the glaze, whisk the powdered sugar, 1 tablespoon of milk, and vanilla together. Add more milk, a teaspoon at a time, until you reach a drizzle-able consistency. Drizzle over the cooled cake.

Pro Tips for Success:

· Room Temperature is Key: Having your cream cheese, butter, and eggs at room temperature ensures a smooth, lump-free batter and filling.
· Prevent Soggy Bottoms: Tossing the cranberries in flour is a simple but vital step to stop them from releasing all their juice into the batter.
· The Swirl Secret: Less is more when swirling. A few gentle passes will give you beautiful, distinct layers.
· The Cool Down: Patience is a virtue with this cake. Slicing it warm will result in a gooey mess. Letting it cool completely ensures perfect, clean slices.

Enjoy a slice of this wonderfully balanced, moist, and flavorful loaf cake with a cup of coffee or tea

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