Cranberry-Orange Gâteau With Cream-Cheese Filling

1. 1

   Preheat oven to 350u00b0.

2. 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. 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. 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 350u00b0 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. 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. 6

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

7. 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.

* Per serving · 4 servings · Values may vary.