Cranberry-Orange Gâteau with Cream-Cheese Filling

Cranberry-Orange Gâteau with Cream-Cheese Filling Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
In this recipe, a variation of the muffin batter bakes in a cake pan; split the cake, fill with orange-flavored cream cheese, and spread with orange glaze for a sweet finale.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 23 %
Fat 8.3 g
Satfat 5 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 5.5 g
Carbohydrate 58.8 g
Fiber 1.2 g
Cholesterol 44 mg
Iron 1.2 mg
Sodium 298 mg
Calcium 76 mg

Ingredients

Cake:
1 1/2 cups all-purpose flour
3 tablespoons yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 teaspoons grated orange rind
1 large egg
1 large egg white
1/2 cup fat-free buttermilk
1/4 cup part-skim ricotta cheese
2/3 cup dried cranberries
Cooking spray
Filling:
1 cup sifted powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons fresh orange juice
Glaze:
1 cup sifted powdered sugar
1 1/2 tablespoons fresh orange juice

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl, stirring well with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind; beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.

Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare filling, place 1 cup powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Add 2 teaspoons orange juice, and beat to combine. Cover and chill 30 minutes.

To prepare glaze, combine 1 cup powdered sugar and 1 1/2 tablespoons orange juice, stirring well with a whisk.

Split cooled cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Spread filling over cake layer. Top with remaining cake layer, cut side down. Spread glaze over cake.

Note:

September 2003
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