Ingredients:
1 cup (226 g) of softened butter
227 g of softened cream cheese
1 1/2 cups (300 g) of sugar
1 1/2 teaspoons of vanilla extract
4 large eggs
2 cups (240 g) of flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 cups (200 g) of fresh or frozen cranberries
1/2 cup (60 g) of chopped pecans (optional)
Preparation:
Preheat the oven:
Preheat the oven to 175°C. Grease and flour a 23×13 cm loaf pan or line it with parchment paper.
Beat the butter and cream cheese:
In a large bowl, beat the softened butter and cream cheese until they become very creamy. This should take about 3-4 minutes.
Add the sugar and vanilla:
Add the sugar and vanilla extract to the mixture and continue beating until well combined and fluffy.
Add the eggs:
Add the eggs one at a time, beating well after each addition, ensuring they are completely incorporated into the mixture.
Mix the dry ingredients:
In a separate bowl, sift the flour, baking powder, and salt.
Combine the dry and wet ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until well combined. Do not overmix.
Add the cranberries and pecans:
Gently fold the cranberries and pecans (if using) into the batter, ensuring they are evenly distributed throughout the batter.
Pour into the prepared pan:
Place the batter in the prepared pan and spread evenly.
Bake:
Bake in a preheated oven for 60-70 minutes or until a stick inserted into the center of the cake comes out clean. If the top starts to brown too much, cover with aluminum foil and continue baking.
Chill:
Let the cake cool in the pan for about 10 minutes, then transfer to a rack to cool completely before slicing.
This Cream Cheese Cake with Cranberries is deliciously moist, with a perfect balance between the sweetness and acidity of the cranberries. Enjoy!
