Cranberry Cream Cheese Loaf Cake

 

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.