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.


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


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
1 cup sifted powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons fresh orange juice
1 cup sifted powdered sugar
1 1/2 tablespoons fresh orange juice


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.

September 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note