Description
Indulgent Cranberry Pound Cake delivers a symphony of tart berries and buttery richness, blending classic baking techniques with seasonal charm. Delicate crumbs and zesty cranberry notes create a delightful dessert that promises pure comfort in each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup (225 g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 ½ cups fresh or frozen cranberries
Wet Ingredients:
- ½ cup sour cream or Greek yogurt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Supporting Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon flour (for tossing cranberries)
Optional Glaze Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons milk or orange juice
- Zest of 1 orange
Instructions
- Heat the oven to 350F (175C), preparing a loaf pan with a light coating of butter and dusting of flour to ensure easy release.
- Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Using an electric mixer, cream butter and sugar until the mixture transforms into a pale, airy consistency with soft peaks forming.
- Incorporate eggs individually, mixing completely after each addition. Blend in vanilla, almond extract, and orange zest until thoroughly integrated.
- Carefully fold dry ingredients into the butter mixture, alternating with sour cream in three incremental stages. Mix gently to maintain batter’s delicate texture.
- Delicately fold fresh cranberries into the batter, ensuring they are evenly distributed without breaking the berries’ delicate structure.
- Transfer batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer. Bake for approximately 60 minutes, monitoring the top’s color and covering with aluminum foil if browning occurs too quickly.
- Remove cake from oven and let rest in the pan for 10 minutes to stabilize its structure. Carefully transfer to a wire cooling rack, allowing complete cooling before slicing.
- Serve at room temperature, revealing the cake’s vibrant cranberry specks and rich, tender crumb.
Notes
- Choose ripe, firm cranberries for the best texture and burst of tartness in each slice.
- Avoid overmixing the batter to keep the pound cake tender and prevent a tough, dense texture.
- Dust the cranberries with a light coating of flour before folding into the batter to prevent them from sinking to the bottom during baking.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend and add an extra egg for moisture and structure.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 31 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg