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Cranberry-Orange Gâteau with Cream-Cheese Filling

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 10 servings (serving size: 1 wedge)
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

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

  7. 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.