Cranberry-Orange Gateau With Cream-Cheese Filling

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

SOPHISTICATED: A variation of the muffin batter bakes in a cake pan; fill the cake with orange-flavored cream cheese, and spread with orange glaze for a sweet finale

Ingredients

• 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

Directions

1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients in a bowl, stirring well with a whisk.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
5. Add rind; beat to combine.
6. Add egg and egg white, 1 at a time, beating well after each addition.
7. Combine buttermilk and ricotta, stirring well with a whisk.
8. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
9. Fold in cranberries.
10. Spoon batter into a 9-inch round cake pan coated with cooking spray.
11. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pan 10 minutes on a wire rack; remove from pan.
13. Cool completely on wire rack.
14. To prepare filling, place 1 cup powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended.
15. Add 2 teaspoons orange juice; beat to combine.
16. Cover; chill 30 minutes.
17. To prepare glaze, combine 1 cup powdered sugar and and 1 1/2 tablespoons orange juice, stirring well with a whisk.
18. Split cooled cake in half horizontally using a serrated knife; place bottom layer cut side up, on a plate.
19. Spread filling over cake layer.
20. Top with remaining cake layer, cut side down.
21. Spread glaze over cake.

Yield: 10 servings (serving size: 1 wedge)