- Calories 329
- Caloriesfromfat 23%
- Fat 8.3g
- Satfat 5g
- Monofat 1.7g
- Polyfat 0.4g
- Protein 5.5g
- Carbohydrate 58.8g
- Fiber 1.2g
- Cholesterol 44mg
- Iron 1.2mg
- Sodium 298mg
- Calcium 76mg
Cranberry-Orange Gâteau with Cream-Cheese Filling
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.
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
To prepare glaze, combine 1 cup powdered sugar and 1 1/2 tablespoons orange juice, stirring well with a whisk.
Step 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.
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EllenDeller's Review
Wow, this is a great cake! It's more of an Italian-style cake--crumbly, scented, delicate--than a thick moist American cake. My only changes were to skip the glaze in favor of a sprinkle of powdered sugar and a small scoop of vanilla ice cream on the side and to use orange liqueur (Cointreau--expensive, but no Triple Sec in the house) to soak the dried cranberries and as an addition (2 tsp) to the cream cheese filling. I also did not cool the cream cheese filling; it was easy to drizzle evenly onto the split cake and I think it might be a lot harder to spread it on when cool. This was a perfect ending to a birthday dinner featuring chicken piccata and spinach fetuccini with an artichoke salad. Very sophisticated, as the CL article says!
tejaksw's Review
We put a little gran marnier on the dried cranberries to soften them up a little before adding them to the batter. (A reviewer stated they couldn't image using dried instead of fresh, so this was what we did.) Cake turned out wonderful with a lot of orange flavor -- be sure to put in good orange peel and don't skimp. We put orange slices on top for a pretty presentation.
karenfar's Review