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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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