Orange Cake with Buttercream and Cranberry Glaze

Ingredients

For the Cake

• 3 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature
• 3 1/2 cups sifted powdered sugar
• 6 large eggs, separated
• 2 teaspoons grated orange peel
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons orange extract
• 1 cup whole milk
• 1/2 cup plain yogurt

For the Cranberry Glaze

• 1 12-ounce package fresh or frozen cranberries
• 1 cup sugar
• 1 cup water
• 1 1/2 teaspoons grated orange peel

For the Brown Sugar Frosting

• 16 ounces cream cheese, room temperature
• 1 cup butter, room temperature
• 1 cup (packed) golden brown sugar
• 3 cups powdered sugar
• 3 tablespoons orange liqueur (Substitute 2 Tbsp orange juice concentrate if desired)
• 2 tsp vanilla extract

For Garnish (Optional)

• Orange slice
• Sugared Cranberries

Instructions

Cranberry Sauce

1. Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries.
2. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring occasionally. Reduce heat; simmer until mixture is reduced to 2 1/3 cups, stirring occasionally, about 10 minutes.
3. Cool to room temperature.
4. Cover; chill overnight or up to 2 days (mixture will thicken).

Brown Sugar Frosting

1. Using electric mixer, beat cream cheese and butter in large bowl until fluffy.
2. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition.
3. Beat in orange liqueur or orange juice concentrate and vanilla.
4. Chill until firm enough to spread, about 30 minutes.
5. Makes about 4 cups.

Cake Instructions and Finished Product

1. Preheat oven to 350F.
2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
3. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition.
4. Beat in orange peel, vanilla extract and orange extract.
5. Whisk milk and yogurt in small bowl to blend.
6. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
7. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites.
8. Divide batter between pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
9. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.
10. Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake.
11. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake
12. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top and bottom edges of cake. Refrigerate until frosting is firm, about 1 hour.
13. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
14. Garnish Top with an orange slice and the bottom with whole cranberries.

Notes

Nutrition Information: