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!
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.
Yield: 10 servings (serving size: 1 wedge)
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Amount per serving
- Calories: 329
- Calories from fat: 23%
- Fat: 8.3g
- Saturated fat: 5g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.4g
- Protein: 5.5g
- Carbohydrate: 58.8g
- Fiber: 1.2g
- Cholesterol: 44mg
- Iron: 1.2mg
- Sodium: 298mg
- Calcium: 76mg
- 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.
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