Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Cream Butter & Cream Cheese: In a large bowl, beat cream cheese, butter, and sugar until smooth and fluffy (about 3–4 minutes).
Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
Add Cranberries: Gently fold in cranberries, coating them lightly with flour to prevent sinking.
Bake: Pour batter into the prepared loaf pan. Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
Cool & Serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. Optionally, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and a little milk.
💡 Tips
Toss cranberries in a tablespoon of flour before adding to the batter — keeps them from sinking.
Use full-fat cream cheese for maximum richness.
For a festive twist, add orange zest to the batter — cranberries and orange are a perfect pair!
This cake stays moist for several days and even tastes better the next day once the flavors meld.
If you want, I can also give you a faster 30-minute version of this cranberry cream cheese cake — still rich and creamy, but ready in half the time!
