Cranberry Cream Cheese Cake

Cranberry Season is just a few months long, October-December. Grab a bag or two and make a wonderful treat. Make it homemade and make it with love.

Cranberry Cream Cheese Cake 350ºF. bake 30-40 minutes

Cranberry Layer: 1/2 cup sugar, 2 cups fresh or frozen cranberries, 1/2 cup water, 2 Tbsp. corn starch
**place all in a small pot, over medium heat, stir frequently. Let come to a boil, reduce heat to medium-low and simmer 5 minutes. Place in the refrigerator while you make the rest of the cake.

Cream Cheese layer: 8 ounces room temperature cream cheese, 1/4 cup sugar, 1/2 tsp. vanilla extract, 1 room temperature egg
**With a hand mixer, mix for at least two minutes, until the mixture is smooth and creamy. Set off to the side

Cake Layer: 1 cup flour, 1/2 cup sugar, 1 tsp. baking powder, 1/2 tsp. salt, 1/3 cup oil, 3/4 cup sour cream or plain Greek yogurt, 1 egg, 1 1/2 tsp. vanilla
**mix all together and pour into a prepared (greased and floured or parchment lined) pan

**Pour the cream cheese mixture on top of the cake layer and spread out over the cake, then dollop the cranberry mixture on top of the cream cheese layer, use a knife to spread out cranberry mixture

**Bake in a preheated 350ºF oven for 30-40 minutes, until a toothpick comes out with just a few moist crumbs sticking to it

**Cool, then cover and place in the refrigerator until ready to eat. Must refrigerate due to the cream cheese.