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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Cream Cheese Cranberry Quick Bread

Great for tea time and informal hosting. A gorgeous river of a cream cheese swirld makes this cake exceptional in taste and looks. It also slices like a dream and it features the seasonal perk of fresh cranberries. A wonderful gift cake. The Lemon Glaze below the recipe is totally optional.

Cream Cheese Filling
1 1/4 cups coarsely chopped cranberries (semi-frozen or dried cranberries OK)
1/4 cup sugar
2 tablespoons flour
1 8-oz. package cream cheese - softened
1 egg 
1 teaspoon pure vanilla extract


1 cup (1/2 lbs.) unsalted butter - room temperature
2 cups sugar
4 eggs
1 teaspoon pure vanilla extract
Juice of one lemon
Zest or rind of one fresh lemon - finely grated
1/2 teaspooon citric acid (optional - see below)
1 cup buttermilk or soured milk
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Preheat to 350 F. Generously spray a 12-cup Bundt cake pan with non-stick cooking spray and set aside.

For the Filling, prepare the cranberries and set aside. In a bowl or food processor, cream the sugar and flour with the cream cheese until smooth. Stir in egg and vanilla. Set aside.

For Cake, cream the butter with the sugar until light and fluffy, scraping bowl often. In a small cup or bowl, stir together the vanilla, lemon juice, lemon zest, (citric acid) and add to the mixture. In a separate bowl, mix the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.

Spoon half of batter into prepared pan. Spread reserved cream cheese filling all around top of batter. Sprinkle cranberries evenly over this. Top with remaining batter. Bake 60-75 minutes until cakes tests done. Let cool 15-20 minutes in pan before inverting onto a serving plate. Dust with confectioner's sugar and additional strands of lemon zest or use Lemon Glaze.

Makes one medium loaf

Lemon Glaze

2 cups sifted confectioner's sugar
3 tbsp. fresh lemon juice
Lemon shreds for decoration

Mix all ingredients to make a pourable glaze.

** Citric acid is a natural product. You will find it in spice stores and drug stores. It will enhance the lemony flavor of the cake with extra tartness.

This cake freezes well.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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