Cranberry Orange Gateau With Cream Cheese Filling

From Cooking Light. A variation of muffin batter bakes in a cake pan; split the cake, fill with orange-flavored cream cheese, and spread with orange glaze.

• Ready In: 1 hr 35 mins
• Serves: 10

Ingredients

• Cake

• 1 1⁄3 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 low-fat cream cheese, softened
• 2  teaspoons  fresh orange juice

• Glazed

• 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. Combine flour and next 4 ingredients 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. Add rind; beat to combine. Add egg and egg white, 1 at a time beating wll afer 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 in round cake pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely on a wire rack.
5. To prepare filling, place 1 c powdered sugar and cream sheese in a bowl; beat with a mixer at medium speed until well blended. Add 2 t orange juice, and beat to combine. Cover and chill 30 minutes.
6. To prepare glaze, combine 1 c powdered sugar with 1 1/2 T 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.