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The Cranberry Sauce Swirl Pound Cake is shown resting on a wire rack on the white marble cooktop after being removed from the pan. The swirl pattern on top is fully visible, and the cake cools completely before being ready to slice and serve.

Cranberry Sauce Swirl Pound Cake Recipe

This Cranberry Sauce Swirl Pound Cake is a moist and tender treat, combining the tangy sweetness of cranberry sauce with a soft vanilla base. Perfect for festive gatherings or cozy tea time!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 2976 kcal

Equipment

  • 1 lb. loaf pan (8x4 inches)
  • Parchment paper
  • Mixing bowls (medium and large)
  • Hand Mixer
  • Whisk
  • Measuring cups and spoons
  • Toothpick
  • Wire Rack

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup full-fat Greek yogurt
  • ¾ cup sugar
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • ½ cup cranberry sauce

Instructions
 

Prepare the Pan:

  • Preheat oven to 350°F. Line a 1 lb. loaf pan with parchment paper, leaving overhang on the longer sides for easy removal.

Mix Dry Ingredients:

  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    A glass mixing bowl on the white marble cooktop contains flour, baking powder, and salt, which are being whisked together. The fluffy, evenly combined dry ingredients contrast with the stainless steel whisk, which rests on the side.

Combine Wet Ingredients:

  • In a large bowl, beat eggs, yogurt, and sugar until smooth using a hand mixer.
  • Add oil and vanilla extract, and mix until fully incorporated.
    A large glass bowl on the white marble cooktop shows eggs, Greek yogurt, and sugar being beaten with a hand mixer. The mixture has a smooth, creamy texture. Nearby, a bottle of vanilla extract and a measuring cup of vegetable oil set the stage for the next step.

Incorporate Dry Ingredients:

  • Gradually add the dry mixture to the wet ingredients, beating until just combined. Avoid overmixing.
    The dry mixture is being gradually added to the wet ingredients in the large glass bowl on the white marble cooktop. A spatula is mid-motion, carefully folding the mixtures together, ensuring a smooth batter without overmixing.

Layer and Swirl:

  • Pour half the batter into the prepared loaf pan.
  • Add 2-3 dollops of cranberry sauce (half the sauce) and spread slightly.
  • Add the remaining batter and top with the rest of the cranberry sauce in dollops.
  • Use a toothpick to gently swirl the cranberry sauce through the batter.

Bake:

  • Bake for 60-70 minutes, until edges are golden brown and a toothpick inserted into the center comes out clean.
    The loaf pan is shown in the oven as the Cranberry Sauce Swirl Pound Cake rises. The edges of the cake turn golden brown. The warm glow from the oven reflects on the white marble cooktop in the foreground.

Cool:

  • Allow the cake to cool in the pan on a wire rack for 1 hour.
  • Remove the cake from the pan using the parchment paper and let it cool completely on a wire rack for another 1-2 hours.
    The Cranberry Sauce Swirl Pound Cake is shown resting on a wire rack on the white marble cooktop after being removed from the pan. The swirl pattern on top is fully visible, and the cake cools completely before being ready to slice and serve.