Cranberry-Orange Gâteau with Cream-Cheese Filling
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.
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
Nutrition 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
How to Make It
-
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.
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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.
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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.
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To prepare glaze, combine 1 cup powdered sugar and 1 1/2 tablespoons orange juice, stirring well with a whisk.
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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.
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