Here’s a soft, slightly tangy and rich cranberry cream cheese loaf cake—perfect with tea or as a light dessert:
🍰 Cranberry Cream Cheese Loaf Cake
Ingredients:
For the cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter (softened)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup yogurt or milk
- 1 cup fresh or dried cranberries
For the cream cheese layer:
- 200g cream cheese (softened)
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
👩🍳 Method:
1. Prepare batter
- Preheat oven to 180°C. Grease a loaf pan.
- Whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light.
- Add eggs one at a time, then vanilla.
- Mix in yogurt/milk, then fold in dry ingredients.
- Gently fold in cranberries.
2. Make cream cheese layer
- Beat cream cheese, sugar, egg, and vanilla until smooth.
3. Assemble
- Pour half the cake batter into the pan.
- Add cream cheese mixture on top.
- Cover with remaining batter.
- Swirl lightly with a knife for a marbled effect.
4. Bake
- Bake for 45–55 minutes or until a toothpick comes out clean.
- Cool before slicing.
✨ Tips:
- If using dried cranberries, soak them in warm water for 10 minutes to soften.
- Dust cranberries with a little flour so they don’t sink.
- Add lemon zest for a fresh citrus touch.
This loaf has a nice balance—sweet, creamy, and slightly tart from the cranberries.
If you want, I can give you a glazed bakery-style version or a healthier (low-sugar) variation 🍞
